Shizuoka Sencha Yama

Shizuoka Sencha Yama

Spring harvest from the Kakegawa region in Shizuoka Prefecture, Japan. Traditionally processed Yabukita cultivar leaves were medium to heavily steamed (fukamushi) and relatively strongly heated in the final stage. Small, metallic-shiny, dark green leaves shaped into classic straight needles with a pleasantly cooling aroma of white chocolate, a hint of lemon balm and ginseng. Light green infusion with a delicate, round, sweetly fruity taste with a pleasant herbal aftertaste.

How to prepare Sencha tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 75–80 ᵒC, steep for 60 seconds. Infuse the second infusion for 30 seconds and the third for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 70–75 ᵒC for 20 seconds and in the following three infusions, you steep the leaves for 10, 40, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Have a look at out Blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.