Location: Kagoshima, Japan
Altitude: 200 m
Harvest: Spring 2024, April 28
This spring tea of the Yabukita cultivar is produced by Mr. Nishi in Makizono, Kagoshima, Japan.
This cultivar is very suitable for the production of balanced Sencha, revealing both a round umami and a refreshing, vegetal flavor.
The leaves were covered 10 days before harvest, so they could develop a mellower flavor than traditional Japanese Sencha.
The leaves have a very beautiful thin, needle shape and a dark and glossy, green color.
This Sencha offers a very deep savory flavor with sweet and mellow notes at lower temperature, and develops a subtle astringency at higher temperature.
Served at its best:
Hot brew: 3 gram / 300 ml water / 70° / 2 min
Cold brew: 10 gram / 1 L cold water / 8 h
Up to 3 infusions with the same leaves !
