I dropped a tablespoon of high-quality sencha into a pint of vodka with
3 shiso leaves for about five hours. *Failure*.

The thing is: It tastes like sencha put into hot water and left for 15
minute; bitter, overly tanic, rigid.

I think gyokoro would be a better choice. And I think I'd leave a Tbs
of it in a quart for about 1 hour. Sweeter tea, less infusing.

The shiso did nothing. I'll do it separately in the future and
probably cut lots of teensy strips to maximize the shiso bite.