SENCHA YAMANO IBUKI 2024

" An original and precious sencha umami "

" The leaves of this rare and precious tea are made up of very fine needles, of a sustained dark green. On the nose, the notes of the infused leaves are discreet, but suggest a tasting full of surprises. And in fact, for a sencha, we have a very umami tea, with a nice length in the mouth, supported by a subtle astringency.The vegetal notes are present, but very discreetly.They assert themselves as the infusions progress.If the first evokes a kabuse-cha type shaded tea, the following take us back to the world of sencha, even producing buttery notes. This sublime tea of ​​a particular richness is a sensory experience not to be missed under any circumstances! "

Producer: Mr. Ota Masataka. Born in 1940, Mr Ota is a farmer decorated many times by the Japanese government for his contribution to the history of Japanese tea.

Altitude: 400m

Location: Tenryu, Shizuoka, Japan.

Cultivar: Yamano Ibuki, which literally means the breath of the mountains. Yamano Ibuki is a cultivar which matures in the spring 4 or 5 days before the Yabukita which allows a harvest more early. It is a cultivar that has a high concentration of amino acids and theanine which promotes a powerful umami. It also has a low concentration of catechins, resulting in moderate astringency.

Harvest date: Hand harvested on April 2024

Quantity produced: 7,5kgs

Preparation tips: Infuse this tea in a small teapot, ideally between 10 and 20cl. Place 5g of leaves in the teapot, cover with slightly mineralized water heated between 65 and 70 degrees, wait 40 seconds, and serve.

The plantation: The plantation is located in the western part of Shizuoka prefecture, in a land to spectacular views of the Tenryu River. This terroir benefits from a pure atmosphere and the mountains are bathed in a fog every morning and evening contributing to the good growth of the tea plants. Where it rains very regularly, even during dry periods. The tea bushes are planted on a slope, which allows excellent drainage, creating a perfect environment for the development of tea plants.