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SENCHA YABUKITA/SAYAMAKAORI/ASATSUYU ORGANIC CERTIFIED 2024
Sencha produced in Kirishima in Kagoshima Prefecture, southern Japan, in April 2024. It is an entry-level first harvest, but nevertheless of excellent quality, and very good value for money for a mid-range but very satisfying everyday tea.
The cultivar: This sencha was produced with the assembly of 3 cultivars present in the Kirishima garden, the Yabukita, a commonly cultivated cultivar, the Sayamakaori, a very rare cultivar, and the Asatsuyu, a high-end and relatively rare cultivar generally used to produce Kabusecha & Gyokuro.
Brewing advice: This is a high-end tea and we strongly advise to respect the basic dosages as well as to use quality water to brew this tea.
Quality water will be very weakly mineralized water. Check the dry residue on the label of the water you wish to use, a value between 20 and 100mg / L will be suitable. That said, this is not an infallible rule, some waters at 130mg / L work well (Volvic) while others below 100mg / L have less good results. A fairly famous and cheap water is the source of the Grand Barbier that you will find at Carrefour.
Infuse small quantities of tea in a small container. The ideal would be a teapot between 20 and 30cl maximum. Place 5 to 8g of leaves for 1 minute of infusion with water at 70 degrees.
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