煎茶 (Sencha)
Ujitawara, Kyoto, Japan
This is a fine-cut sencha with production from Ujitawara, Kyoto. The original leaf material come mainly from two farmers in Uji, and for a more rounded flavour, a small component from Kagoshima. Uji's riverside red-clay geography usually produces slower but fuller flavour yields. To retain the fresh vegetal and salt-water notes afforded by this unique ecosystem, the leaf is only lightly steamed (under 30 sec) and dried with low heat. This results in a brighter yet thicker brew once steeped. The Kagoshima component counterbalances the high Uji umami notes with grassier depth.
Meticulous effort has been placed to produce this long and uniform-leafed sencha.
Dry leaves: uniform long dark green straight fine cuts
Liquor: bright jade colour
Taste: vegetal, fresh sea-water, hints of nori
Process: organically grown, withered, steamed then lightly fired
Brewing:
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| 1tbs/8g | 70 | 0:30 | 1:20 | N/A |
Alternate brew methods
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