An exquisite example of sencha: comprised of the yabukita cultivar, these mossy green, elegant needle-shaped leaves are both kabuse (covered before havest) and tezumi (hand picked) before being lightly steamed to halt oxidaztion. A classic style of Japanese green tea, this sencha has a round, full flavor with a pleasant aroma of spices and fresh asparagus; note the slight astringency on the finish. It’s made on a high elevation farm in Shizuoka.
Brew with water below boiling (160°–170°F) to maintain the tea’s inherent sweetness.
Tasting Notes: grassy, spicy, full
Year of Production: Spring 2016