Sencha Tezumi Hand Picked

Cultivar: Yabukita, Zairai
Yabukita: Known for its balance of sweetness and astringency, creating a harmonious flavor profile.
Zairai: Offers a unique, traditional taste that makes each sip a distinctive experience.
Origin: Kawane, Shizuoka, Japan
Located at the far end of the Mount Chishayama range (1,291m), an area renowned for its tea cultivation since the 15th century. The significant temperature fluctuations and morning mists from the Oi River create an ideal terroir for growing tea.
Harvest Date: May 8, 2024
Altitude: 630m

Tasting Notes: Savor the pure essence of Shizuoka with our Sencha Tezumi. This tea offers a crisp, clean flavor with subtle notes of mountain freshness and a long, lingering aftertaste. The cultivation without fertilizers reduces umami, bringing out a bright, clear taste with a smooth finish.

 
Agricultural Practices:
Pesticides: No pesticides have been used for over 50 years, ensuring a natural growth environment.
Fertilizer: Only natural wild grass is used, promoting sustainable cultivation.
Production Process:
Plucking: Each leaf is meticulously hand-picked early in the morning, selecting only the youngest and most tender leaves to preserve optimal freshness. This traditional method avoids cutting with blades, ensuring the beautiful whole-leaf form is maintained.
Withering: The leaves are carefully spread in bamboo baskets and left overnight near a mountain stream, enhancing their natural flavors through a gentle withering process.
Steaming: Using the Asamushi (light steaming) technique, the leaves are briefly steamed to halt oxidation while preserving their vibrant green color and fresh flavor.
Rolling/Drying: The leaves are expertly rolled into the classic needle shape of sencha, then dried to concentrate their flavors and deliver a rich, aromatic brew.
Roasting Level: Very low, designed to preserve the fresh aroma of Shincha, allowing the tea’s natural fragrances 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 200ml of water