[Grown using organic methods]
Cooked vegetables, beans
Umami★★★★ / Astringency☆☆☆☆
Body★★★☆ / Firing★☆☆☆
Mountainous fields favour the production of great teas. The hilly region of Kirishima is an exceptional area located behind the plains of Kagoshima Prefecture, where the bulk of the area’s tea is grown. This sencha has eye-pleasing lustrous emerald-green leaves. It is hand picked from high-quality Saemidori cultivar plants, a variety that has come to be greatly appreciated in recent years, and is a cross between the famous Yabukita and Asatsuyu cultivars. It has inherited the sweetness and colour of the latter, and the balance and freshness of the former.
This exceptional sencha stimulates the senses with the gentle fragrance of its leaves. Its liquor is an irreproachable green and, finally, its flavour is deep and subtle. Full of sweetness, the liquor is long in the mouth, complex, and the dulcet tones gradually give way to the savour of beans, an aspect this tea has inherited from the Asatsuyu cultivar.
This is a sencha that can easily be steeped three times.
There is also a report on teas from Makizono (Kirishima City, Kagoshima Prefecture) on the blog of our Japanese Tea Sommelier in English here, or in French here.
Quantity of leaves: 4 g / 1.3 tsp
Quantity of water : 70 ml / 1/4 cup
Water temperature : 70°C / 158°F
Steeping time : 60 seconds
Type of tea: futsumushi sencha (deep-steamed sencha)
Origin: Kagoshima Prefecture, Kirishima City, Makizono-cho
Harvest: April 18th, 2019, hand picked