Sencha of the Wind is grown by Obubu Tea Plantation on the south-west slope and harvested in late May. Like kabuse sencha, the tea bushes are shaded two weeks before harvest. This makes this sencha sweeter but it still keeps its freshness. Because of the short steaming time of approx. 20 seconds, this type of sencha is called asamushi while sencha with standard steaming is called chumushi.
The Obubu Tea Plantation farm is located in the municipality of Wazuka which is also known as Teatopia. Kyoto is known as the cradle of Japanese tea art. Many well-known teas like matcha and gyokuro have their origin here.
Harvest time: May 2019
Aroma: Sweet and fresh aroma paired with umami
Terroir: Obubu Tea Plantation, Wazuka, Kyoto Prefecture, Japan
Preparation: Approx. 3g per serving, water temperature 60 – 70°C, brewing time 1 min.
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