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“Derk the lovely sent me this tea and it is the very first tea in my new and refurbished room (still shared with older brother). I can easily drink tea prepared gongfu here on my desk, without using...” Read full tasting note
“This tea deserves an abstract impressionistic painting to be made of itself. I feel like I do not have adequate words, but I will try my best below. At first notice, the tea is floral forward and...” Read full tasting note
[Grown without pesticide]
Perfume, woody, floral
Umami★★☆☆ / Astringency★☆☆☆
Body★★★☆ / Firing★☆☆☆
One of the most remote tea-producing regions in Shizuoka is Umegashima, which produces mountain teas known as Hon.yama. Teas from this region are renowned for their special fragrances. Within this already remote region is the small town of Tomochi at 700-800 meters (2297-2625 feet) in altitude. Here is a Yabukita from Tomochi.
In the nose, there are rich, complex aromas with notes that are of fresh earth, humus and leather. However, there are also sweeter perfume notes that are slightly floral and buttery.
On the palate, this sencha is intense. It has a touch of umami, a slight astringency that gives it great depth and a general sweet sensation that develops in the aftertaste. Even if this sencha is already very robust, the aromas are no less rich, especially with the floral, buttery, almost spicy nuances that are wonderful in retro-olfaction.
It goes without saying that this rare, high-altitude sencha truly honours Umegashima and, if needed, shows the immense potential of Yabukita.
Type of tea: Futsumushi sencha (normal-steamed sencha)
Origin: Tomochi, Umegashima area, Aoi Ward, Shizuoka City, Shizuoka Prefecture
Cultivar: Yabukita
Harvest: May 23th, 2021
Steeping method
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 secondsSencha from Hon.yama, Tamakawa, Sôfû cultivar
Thés du JaponSencha from Hon.yama, Tamakawa, Yamakai cultivar
Thés du JaponSencha from Hon.yama, Ôkawa-Ôma, Fuji-midori cultivar
Thés du JaponSencha from Hon.yama, Benifûki cultivar
Thés du JaponSencha from Hon.yama, Umegashima, Nyûjima "Zairai"
Thés du JaponKawane Sencha, cultivar Yabukita
Thés du JaponDerk the lovely sent me this tea and it is the very first tea in my new and refurbished room (still shared with older brother). I can easily drink tea prepared gongfu here on my desk, without using windowsill as an extension, where I had my gaiwan, teabowl and thermos. Thank you a lot derk!
I prepared it gongfu, all 5 grams in my 125 ml gaiwan, with temperature carefully heated to 70°C (possible variance +- 2°C), 6 pm.
Oh my…
this is a grassy tea with herb (thyme) flavour. Freshly cut grass, even it’s 3 and half years old. Smooth, round and creamy. Very aromatic, with following steeps turns more into green beans with buttery and oily texture, some florals. Kinda brings me memories of late summer/early autumn in Finland and my hiking trips near the lakes — probably mossy and swampy forest, if it makes some sense with the notes above.
While it has got some umami, it’s not dominant and feels just fine with the other notes. No seaweed as some greens are, no or very low minerality, and I just wish never finishing this tea.
I completely understand my friend’s statement being left with no words. Just go and try it yourself. And tell us your impressions. If you are able to.
This tea deserves an abstract impressionistic painting to be made of itself.
I feel like I do not have adequate words, but I will try my best below.
At first notice, the tea is floral forward and upward. The light color of the liquor cloaks a vegetal quality that is round, robust, grounding, deep; neither meek nor overbearing but something that reminds me of a forgotten mossy forest path, providing a springy base to soften one’s step across earth, wood and wet rock. A mild fruity and buttery back-end is revealed on the upper palate once some bitterness in the tonsils and back of the throat subsides, while a simultaneously dewy-sweet and cooling aftertaste presents. The retronasal perfume carries throughout the session. At times, there is a playful brush of astringency in the full body; in other moments the astringency is more prominent, as a light squeeze on the arm would feel. A joy for me as a lover of structure, and most importantly, the way the tea feels in my body.
The generosity of Thés du Japon is much appreciated.
Just wow.
Mmmmmmm…..
I love it when a tea demands artistic tribute. I’ve been drinking mostly raw pu’er but am a sencha dude at heart. I may need to try teas from this vendor – they market their teas as higher-end senchas and don’t seem to have much in the way of competitors. The only thing that’s been stopping me from making an order is the shipping costs.
Sorry, I’m just now seeing your comment, tanluwils. I’m putting together an order to be placed maybe next week(early-mid January) with another Steepster member. If you’d like to join in please let me know!
You’re welcome <3