OKUYUTAKA SENCHA | おくゆたか煎茶
Sencha is the most common tea type in Japan. To halt oxidation after harvest, leaves are steamed instead of pan-roasted, which is the common process in Chinese green tea making. Slightly starchy with tinned sweetcorn sweetness and a hint of lemon zest and Shima banana. Followed by a lingering muscatel aftertaste. Grown without synthetic fertiliser or pesticides in Yame, Fukuoka.
Origin: Yame, Fukuoka
Tasting Notes: Tinned sweetcorn, lemon zest, shima banana, muscat grape
Season: 10 May 2022
Elevation: 500 m
Picking: Bud and three leaves
Steaming: Slightly deep steamed
Firing: 110°C 15 mins
Net Weight: 50 g
How to Brew: Steep 4 g per 120 ml of 70℃ for 60 secs.
(Brew for 15-20 seconds from the 2nd infusion. You can brew multiple times. )