Sencha Yamano Ibuki 2021
Sencha cultivar Yamano Ibuki harvest 2021 from Mr Masataka Ota, born in 1940. Mr Ota's Garden is located on the heights of Hamamatsu, Tenryu, Shizuoka. Mr. Ota is a farmer who has received many awards from the Japanese government for his contribution to the history of Japanese tea. The cultivar used is quite rare, Yamano Ibuki is a derivative of yabukita, earlier, not very productive, and used to produce very high-end teas. To infuse like a Gyokuro in small quantities, in a 15 to 20cl teapot or in a shiboridashi, with water at 60 degrees. Use 4 to 5g per 10cl for an infusion. The tea can be re-infused 3 times and the leaves can be eaten, for example with Ponzu sauce or soy sauce.