Shizuoka Sencha Toubettoh

This Sencha is produced by the small Hiraoka family farm, located in the picturesque mountainous landscape of the upper Abe River valley, north of Shizuoka. The Yabukita tea plants are grown at an altitude of 400–500 meters. It features a beautifully balanced flavor and aroma, a pronounced umami, minimal astringency, and sweet, vegetal notes.

How to brew Sencha Toubettoh

Use 5 g of tea leaves per 0.5 l of water boiled and cooled to 65-70 ᵒC, steep for 60 seconds. Second infusion 30 and third 60 seconds at slightly higher water temperature. Feel free to experiment with the length of the infusion, the temperature of the water and the amount of tea leaves used. You can also read our articles on tea preparation and water quality. We recommend preparing this tea in a more Asian style with multiple infusions: 5 g of tea leaves per 150 ml of water boiled and cooled to 55-60 ᵒC, steep for 20 seconds. In other infusions 30, 40 and 50 seconds. It is also possible to infuse in lukewarm water at 37 ᵒC, 7 minutes, or in melting ice.