Hoshino Kabuse Aracha Okuyutaka

Description

The tea leaves for this shaded tea were picked in the famous village of Hoshino in Yame. Hoshino means translated “star field”. A fitting name as in this remote mountain valley the stars shine especially bright. Shaded teas from mountain valleys such as Yame are a rarity because handling with shading materials on slopes is difficult and 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 Okuyutaka cultivar used. Okuyutaka is a less known and cultivar and a descend of Yutakamidori. Tea made of this cultivar is fruity and has a good portion of umami.

Harvest: May 2019
Taste: Fruity with a good portionion of umami.
Origin: Hoshino, Yame, Prefecture Fukuoka, Japan.
Varietal: Okuyutaka
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.