Origin: Kagoshima Prefecture, Japan

Flavor Profile: Rich and buttery with sweet, leafy green notes- vaporous aromas that hint at fresh baked bread and a summer ocean breeze. Lobocha- a deep steamed, Fukimushi-style sencha -has a thicker, silkier mouthfeel than other styles of sencha like Asamushi and Chumushi.

Tea Story: Buddha, Dharma, Sangha, Lobocha Sencha. A shimmering, viridescent jade infusion. Deep,vibrant green with a thickness of body that you can see in your cup and gives a silky, milky feel in your mouth.

Lobocha is made by our friend-in-tea, Mr. Ko San, solely from the prized Asatsuyu tea bush in Kagoshima, Japan. This is a Fukamushi-style sencha, which means that a longer steaming process is used to capture the vibrant green of the fresh leaf than with traditional style senchas.

In traditional sencha processing (for making what is know as Asamushi style sencha), the leaves undergo up to 30 seconds of steaming.For our Lobocha, the steaming process is two to three times longer. This longer steaming results in a much more vibrant green infusion that has a thicker, more opaque appearance and more textured, full-bodied mouthfeel.

When you look at the dry leaves of a Fukamushi stlye sencha, you will see that the dark green leaves are uniformly broken. This broken appearance isn’t a sign of low-quality- this is actually a result of the extra steam on the leaf. Just one taste of our Lobocha, and the clean, green, fresh flavor will assure you that you experiencing a rare and high-grade Japanese sencha.

Samovarian Poetry: Ecstasy, on the tongue.Clarity, in the mind. Flight, of the spirit.

Food Pairing: Drink Lobocha alongside fish dishes- whether the fish is raw or perfectly baked. The subtle flavor of ocean detectable in this jade sencha beautifully echoes the flavors of seafood. The buttery notes reflect those of raw yellowtail or salmon, while the mild astringency of the sencha cleanses the palate

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