The tea leaves for this sencha were picked in the famous village Hoshino in Yame. Hoshino means “star field”. A suitable name for the stars can be seen particularly well in this remote mountain valley. Sencha from mountain valleys like Yame are rare because, due to the lower temperatures, the harvest begins about a month later than in lower and flatter growing areas. However, the lower temperatures lead to more intense and complex aromas.
The Okumidori cultivar was used for this tea. Okumidori is known for its rich umami and is therefore often used for gyokuro and matcha. The umami from Okumidori paired with the typical sencha freshness results in an exceptionally balanced tea.
Harvest time: May 2019
Flavor: Full-bodied and refreshing aroma
origin: Hoshino, Yame, Fukuoka Prefecture, Japan
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.
Tip: More tea leaves take and pour shortly and several times. First infusion max. 60s and every further 30s because the leaves are already soaked. A Kyusu teapot is best suited.
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