Hoshino Kabuse Sencha Tsuyuhikari
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Yamanoibuki Kabuse Sencha from Hoshino
The tea leaves for this Kabuse sencha 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. Kabuse 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 Tsuyuhikari cultivar used. Tsuyuhikari is related to the Asatsuyu cultivar and has inherited its sweetness. From Sakuramidori, a Shizuoka cultivar, Tsuyuhikari has inherited its fruity body. Both together give the tea a unique flavor.
Harvest: May 2019
Taste: Flowery and sweet aroma
Origin: 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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