This Competition Grade Organic Sencha delivers a beautifully balanced cup with a long lasting sweetness in the mouth
In more depth....
Tea Name : Competition-grade organic sencha
Origin and size of garden : Kiyama, Saga prefecture
Tea Maker : Tsuru Kazuyuki
Harvest Time : Late April-Early May
Cultivar : Yabukita, Asatsuyu
Plucking standard : Portable plucking machine
Processing : Tea trees are exposed to a lot of sunshine to increase photosynthesis. Right after harvest, they are deep steamed before rolling.
Experience : A beautifully balanced cup with a long lasting sweetness in the mouth
How to prepare [kyusu]
Amount of tea per cup (200 ml): 5g (one tea caddy spoon)
Temperature of water: 80℃ / 176℉ (boil kettle, cool for 60 seconds)
Infusion time: 2-3 minutes (or as desired)
Number of infusions: 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.
Tales of the Tea Trade : Stories from Saga Prefecture
Mr Kazuyuki and his family farm tea in Saga prefecture where they started cultivating tea trees in 1948 leading to their own manufacturing process in 1968.
The Prefecture : Saga prefecture is an extremely important and famous region for tea production in China with rich soils and misty conditions perfect for creating the umami rich teas it is famous for [tamaryokucha, kamairicha & sencha]. You may be familiar of have heard the region referred to as ‘ the birthplace of Japanese green tea’ because the town of Higashi Sefuri is the where the monk Eisai planted the tea tree seeds he brought from China……
Farming Method : After switching to chemical and pesticide free tea farming in 2007 they received the Special Farming Products Certification from Saga prefecture in 2017. They now use only organic methods to fertilize, such as amino acids, lactic acid bacteria, etc.
Locations & benefits : This approach is helped by the high mountain location 300m above sea level. We have often talked about the importance of high mountain, isolated conditions for the production of organic tea and this certainly exists here. Temperature difference day vs night brings thick fog [an essential ingredient in this nutrient umami rich green tea], the rural environment offers a source of fresh mountain water and although not easy its remote location means no heavy machinery can be used here - all work must be done by hand or using small scale tea machinery
- Yabukita [a common cultivar in our Japanese green teas]
- Asatsuyu : sensitive, delicate and sometimes referred to as 'natural gyokuro'
Competition Grade Organic Sencha : Tea Grade: This Sencha tea is graded ‘Competition Grade’