Sencha Mountain Breeze

By integrating traditional withering techniques into our modern Sencha production, we have created a tea that encapsulates the aroma of wildflowers blooming in the spring mountains, carried gently by the breeze. This Sencha is cultivated without the use of fertilizers, a practice that naturally reduces umami flavors while enhancing its fragrance, resulting in a lasting, clear, and pure taste. Experience the unique flavor that marries the local terroir with our distinctive methods, offering a truly authentic and exquisite tea experience.
 
Cultivars:
Yabukita: Renowned for its well-balanced sweetness and pleasing astringency, making it the most popular cultivar in Japan.
Yamakai: Noted for its refreshing aroma and crisp aftertaste, adding a distinctive character to the blend.
Origin:
Kawane, Shizuoka, Japan
Harvest Date:
May 12th, 2024
Altitude:
280 meters
Agricultural Practices:
Pesticides: No pesticides have been used for over 10 years, ensuring a clean and natural growth environment.
Fertilizer: Solely natural wild grass, promoting a sustainable cultivation method.
Production Process:
Plucking: Utilizes a two-person manual harvester that allows for flexible height adjustment, optimizing the collection process in small-scale and sloped tea gardens.
Withering: Freshly harvested leaves undergo a brief sun-withering in bamboo baskets, then are moved to a shaded area to continue the withering process overnight, imbuing the leaves with a wildflower-like aroma reminiscent of spring mountain blossoms.
Steaming: Leaves are gently steamed in the Asamushi style, briefly enough to halt oxidation while preserving their vibrant green color and fresh flavor.
Rolling/Drying: Leaves are carefully rolled into the traditional needle shape of Sencha and dried to focus the flavors, enhancing their natural complexity.
Roasting Level: Very low, chosen to preserve the Shincha's delicate and fresh aroma, allowing the tea’s inherent scents to shine.
 
Suggested Preparation:
Water Temperature: 70°C
Steeping Time: 60 seconds for the first infusion, 30 seconds for subsequent infusions.
Amount: 5 grams of tea per 180 ml of water.