The tea leaves for this sencha were picked in the famous village Hoshino in Yame. Hoshino means translated “star field”. A fitting 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.
The Okuhikari cultivar was used for this tea. Okuhikari is related to the famous Yabukita cultivar and therefore resembles it. The sweetness of Okuhikari paired with the typical Yabukita freshness gives the tea a unique aroma and taste.
Harvest: May 2019
Taste: Sweet and refreshing 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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