Yamadashi Sencha (aracha)

Yamadashi Sencha – Shichimeien, Uji • “raw charm, mountain freshness”

Yamadashi is Shichimeien's classic Uji-sencha, offered in aracha (partially refined) form: in addition to the leaf, the buds, stems and smaller parts are also present, so the tea retains the immediacy and "raw charm" of the mountain gardens. This gives it a full, yet fresh character and a long, clean finish. (Source: manufacturer's description)

Origin & style

• Region: Uji, Kyoto – the historical center of Japanese tea.
• Producer: Horii Shichimeien – a long-established tea producer linked to the heritage of the “Seven Famous Uji Tea Gardens”.
• Style: Yamadashi (mountain picking), aracha -like – direct, juicy, energetic profile. Sencha before sorting.

Processing in brief

Freshly picked in spring, steamed ( asamushi–chumushi range), cooled and gently rolled, then dried. In the aracha style, the tea is not fully post-sorted and “beautified” – giving it a fuller, more layered flavor.

Flavor profile

• Aroma: fresh grass, young leaves, slight sweet-nutty nuance.
• Taste: full, yet fresh sip; green herbal sweetness, white almond and algae-mineral line, delicate umami.
• Finish: clean, cool sensation, long, sweet aftertaste.

Recommended preparation

Japanese (kyusu) method

• 5 g tea / 200 ml soft water
• 70–75°C
• 1st pour: 60–90 sec • 2nd: 15–20 sec • 3rd: 45–60 sec

Western method

• 3g tea / 250ml
• 75–80 °C, 1.5–2 minutes • 2nd pour: +30–40 seconds

Cold brew / cold soak

• 8–10 g tea / 1 liter
• Refrigerate for 6–8 hours
• Result: a crystal clear, sweet-green, refreshing cup.

Pairing & occasion

• Perfect for light desserts (yuzu mousse, matcha cookies), sushi or fresh cheeses.
• For morning focus, afternoon “reboot”.

Note: The proportions are a guide; water quality and cup/gaiwan/kyusu size may require fine-tuning.