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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 Yabukita cultivar was used for this tea. Yabukita is known for its fresh aroma and reflects the aroma of typical Japanese green tea like no other cultivar.
Harvest: May 2019
Taste: Grassy 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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