Yame Sencha 'Harashima' [Yabukita]
A single cultivar [Yabukita] sencha with a wonderfully sharp, prominent flavour
We were very lucky to receive a visit from Koga San whose company represents and processes Mr. Masashi's Harashima along with a representative from the Kyusu prefecture - you can read more directly from Koga San >> here <<
In more depth...
Tea Name : Yame Sencha ‘Harashima'
Tea Maker : Mr. Masashi Harashima
Origin : Yame, Kyushu island
Size : The total area of Mr. Harashima's tea plantation is 6 hectares.
Harvest Time : First Harvest
Cultivar : Yabukita
Plucking standard : Open-field culture. Young leaves from the first harvest.
Experience : Wonderfully sharp prominent flavour. Beautifully refreshing.
Last visited by Comins : October 2017, Rob Comins
How to prepare [Kyusu]
Amount of tea per cup (200 ml): 2g
Temperature of water: 80 C
Infusion time: 30 seconds to 1 minute
Number of infusions: Up to 4*
How to enjoy: No milk, no sugar
*Possible number of times you can re-brew using the same leaves.
This tea can be infused/brewed multiple times, just place the leaves to one side and reuse.
You can read more about the traditional preparation of Sencha Harashima on our blog and also by watching the video below from Kumiko's visit to Comins.
Follow Kumiko's top tips to get the best from your tea!
Let's brew delicious tea! Top tips from Kumiko!
- Understand the characteristics of tea
- Choose teaware suitable for the tea type. IF you use a big teapot to brew sencha the taste will not be so good.
- Choose the correct water. The water is different if the country is different In japan water is soft, in the UK water is hard. Soft water is suitable for Japanese tea. When using mineral water please also look at the hardness of water I often use Volvic when I brew tea in Europe and can brew delicious tea.
- Boil water surely. This is because if not skip the dissolved air in the water you can not extract the ingedients of tea well. Boil until the bubbles and big bubbles come out, please boil thoroughly for 3-5 minutes and let it down from the fire
- Determine the amount of tea, the amount of hot water, the temperature of the hot water, the brewing time according to the tea type and number of people
- Mawashi tsugi [pour and go around] so that the concentration of each tea cup will be the same
- Pour until the very last drop - even with black tea it is said the drop is a golden drop, pour until the very last delicious drop of Japanese tea.