Organic Chiran Sencha

Tea type
Green Tea
Ingredients
Not available
Flavors
Asparagus, Baked Bread, Beany, Bitter, Forest Floor, Grass, Herbaceous, Licorice, Marine, Metallic, Mint, Mushrooms, Pine, Sweet, Umami, Vegetal, Zucchini, Broccoli, Soybean, Green, Sweet, warm grass
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Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by doodlebe
Average preparation
160 °F / 71 °C 0 min, 30 sec 3 g 7 oz / 195 ml

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4 Tasting Notes View all

  • “[April 2020 harvest] It’s been a while since I’ve had a fukamushi sencha, so this one is a welcome addition. The interesting thing about it is that it is more herbaceous and minty than grassy or...” Read full tasting note
    82
  • “This summer is going to go down as the summer of cold brew. Ever since I got the technique down, I’ve been cold brewing non-stop and my daily tea consumption has quadrupled as a result. I think...” Read full tasting note
    91
  • “I really enjoyed this tea. I wanted to try a new provider for Japanese teas, so I tried Yuuki. I am glad I tried them out. I am drinking my third rebrew. I think the 2nd brew was the best,...” Read full tasting note
    90

From Yuuki-cha

A gem that we uncovered during the 2012 shincha season is this green tea grown in the countryside part of Nishimoto which is in the northern area of the Chiran tea growing region of Minami Kyushu, Kagoshima. It comes to us by way of a small scale cooperative grower that is passionate about delivering incredibly delicious organic sencha to his customers at an equally incredible price!

This year, this particular grade of his is a three cultivar blend of Yabukita, Yutakamidori, and the venerable Asatsuyu! An easy drinker, easy to brew, rich & complex tasting, appetizingly aromatic, so sumptuous, and brews up into a deep green liquor color. If you are a deep steamed fukamushi sencha green tea fan, it would be difficult not to like the taste (and value) of this one!

About Yuuki-cha View company

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4 Tasting Notes

82
543 tasting notes

[April 2020 harvest]

It’s been a while since I’ve had a fukamushi sencha, so this one is a welcome addition. The interesting thing about it is that it is more herbaceous and minty than grassy or vegetal. There is some good bitterness too and the umami flavours are mostly bready. Liquor has a medium to full body and a thick, oily mouthfeel with next to no astringency.

The aroma is concentrated around the dry leaves, later there is almost none to discern, and displays a mix of vegetal (courgette) and forest (mushrooms) notes.

The taste is crisp, marine, sweet and a little metallic with dominant flavours of mint and bread. Other notes include asparagus, edamame, licorice, and pine needles.

As is common for fukamushi senchas, the colour here goes from deep nuclear green to light green and then to a very light mix of yellow and green.

Flavors: Asparagus, Baked Bread, Beany, Bitter, Forest Floor, Grass, Herbaceous, Licorice, Marine, Metallic, Mint, Mushrooms, Pine, Sweet, Umami, Vegetal, Zucchini

Preparation
160 °F / 71 °C 0 min, 15 sec 5 g 7 OZ / 200 ML

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91
484 tasting notes

This summer is going to go down as the summer of cold brew. Ever since I got the technique down, I’ve been cold brewing non-stop and my daily tea consumption has quadrupled as a result. I think I’ve only hot steeped a handful of times this week.

What follows is my shortcut cold brew method which I learned on IG and tweaked slightly. It was designed for Japanese green tea but works well with other teas too. I drop 2g of tea in an 8oz cup, fill with room temperature water, cover and walk away. 2 hours later, the tea is strained and poured over ice. With certain teas like this one, I’ll give the leaves a vigorous stir 5 minutes before straining. Lather, rinse, repeat with other teas. Way more efficient than waiting 8-10 hours for tea to steep in the fridge, IMO.

This has been my favorite tea for this cold brew method. The broken up fukamushi leaves infuse quickly and have so much more umami and sweetness as compared to hot steeping. When cold steeped, I definitely prefer the intense flavor of this deep steamed sencha over my lighter asamushi sencha. Upping my rating slightly because of how well this performs cold brewed.

Flavors: Green, Sweet, warm grass, Umami

Preparation
2 g 8 OZ / 236 ML
Ubacat

I’ve enjoyed this tea for 2017 and 2018 but just wanted to change things up this year. I’ve never tried doing a cold brew on sencha (or for any other tea). I tend to be partial to a hot tea but you’ve intrigued me so maybe I’ll give it try on some of my senchas.

LuckyMe

Definitely give it a try. I think sencha is the ideal green tea for cold brewing. I wasn’t into cold steeping either, but once I nailed down the ratio and technique, it was life changing.

Ubacat

You’ve puzzled me a bit the “lather, rince , & repeat”. What does lather mean? I am about to try it today with my Yakushima Shincha from Yuuki-Cha.

LuckyMe

I just meant repeat the same process for other teas that you want to cold brew. Sorry for the confusion.

Ubacat

No problem! I tried it today. I didn’t have ice cubes so I set my refrigerator to make ice cubes. It was quite awhile before it spit out the first few. For the first infusion I didn’t have any ice cubes and it seemed too strong. For the 2nd infusion (I thought that’s what you meant when you said repeat) it was much better. It was really light. I had ice cubes for that one and really enjoyed the light sweetness and buttery flavour. It’s still a bit weird drinking cold tea but thanks for the instructions. I’ll give this a little more tries with other teas too.

LuckyMe

Ah, I neglected to mention you can dilute it to strength. And as you discovered, the tea can be reinfused although I usually just discard the leaves after the first steep. Glad you were able to try it out.

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90
335 tasting notes

I really enjoyed this tea. I wanted to try a new provider for Japanese teas, so I tried Yuuki. I am glad I tried them out. I am drinking my third rebrew. I think the 2nd brew was the best, greenest. Just a little astringency, grassy, slightly thick on the tongue with a sweetness.

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