Comprised of the yabukita cultivar, which is most commonly used for sencha, 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 light but balanced flavor of minerality and spring vegetables- artichoke and broccoli stem- with a tart apple 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: mineral, artichoke, green apple
Year of Production: Spring 2017