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“10g / 180ml Banko-yaki kyusu, water from Kunzan tetsubin. 1:15/0:05/0:05/0:05 @ 65C Next time will be a sipdown of this most exellent sensha. 4th infusion started to get a bit weaker so will do 10s...” Read full tasting note
Type of tea: Futsumushi sencha (normal-steamed sencha)
Origin: Yokosawa, Tamakawa area, Aoi Ward, Shizuoka City, Shizuoka Prefecture
Cultivar: Yabukita
Harvest: End of May 2012 (first spring harvest, ichiban cha)
At Yokosawa, in the Tamakawa area of the Hon.yama mountains to the north of Shizuoka, Tsukiji Katsumi, whose reputation is already well-established, produces tea according to the purest of traditions. The leaves are steamed as little as possible, just enough to stop oxidation, and then rolled very carefully to restore the original taste and fragrance as faithfully as possible, the very essence of leaves straight from Yokosawa tea plants.
Thus, here is a sencha with beautiful, very long needles with a grassy scent that calls to mind the fragrance of the tea plants themselves. After some spicy notes, the infusion brings out the impression of natural tea leaves. Sweetness and a touch of astringency that balance each other perfectly. Light, yet complex and stimulating fragrances.
After several infusions, we can admire the magnificent, fully opened tea leaves.
In the mouth, the sweet flavours of this Hon.yama sencha stay with us for a long time.
It is possible to steep the leaves four times, and each infusion produces a liquor of exemplary limpidity.
10g / 180ml Banko-yaki kyusu, water from Kunzan tetsubin.
1:15/0:05/0:05/0:05 @ 65C
Next time will be a sipdown of this most exellent sensha.
4th infusion started to get a bit weaker so will do 10s 4th and onward.
Infusions are very clear, taste is clean and veggietasting a hint of grass. Also i think i tasted something in the sweetness like vanilla?
Perhaps i will go for a deep steamed sensha next? Although Gyokuro is a whole lot better! :D
