The tea leaves for this sencha were picked in the famous village of Hoshino in Yame. Hoshino means translated “star field”. A suitable name as in this remote mountain valley the stars shine especially bright. Sencha from mountain valleys such as Yame are a rarity because, due to the lower temperatures, the harvest starts about a month later than in deeper and shallower growing areas. The lower temperatures, however, lead to more intense and complex aromas.
For this tea was the Tsuyuhikari cultivar used. Tsuyuhikari is related to the famous Yabukita and Kanayamidori cultivars and is therefore somewhat similar to them. The full-bodied Kanayamidori taste paired with the typical Yabukita freshness gives this tea a unique aroma.
Harvest: May 2019
Aroma: Full bodied and creamy aroma
Terroir: Hoshino, Yame, Prefecture Fukuoka, Japan
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.
Tip: Use rather a higher leaf to water ratio and infuse repetetly for short time. First infusion max. 60s and all futher infusions only 30s as the leaves are already soaked. Use a Kyusu tea pot.
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