Fresh, rich, first-harvest spring sencha - from an unusual tea garden. The Yame/Fukuoka region is famous for its high-quality teas, and this tea garden is also run by a woman tea artist with refined taste. It's billed as an everyday sencha, but we think it deserves much more than that label - for its sophistication. Energizes, makes you smile. We especially recommend it after a light breakfast or a lighter/heavier lunch.
You can even make hojicha - roasted green tea from it at home. You can fry it in a larger Teflon pan and the fragrant hojicha is ready. (You have to pay attention when toasting, because it happens quite quickly.) The process is just like when you toast seeds.
A refreshing, easy-to-drink tea with sufficient depth.
To prepare it, use 3-5 g of tea leaves, 140-210 ml of water, the temperature of which should be between 70 and 90 degrees. Start lower, gradually raise. The soaking time is between 30-60 seconds. The first should be 60 seconds, the second should be poured immediately, and the third should be 60 seconds again.
The producer used several varieties of tea plants for this blended sencha. With this, he achieved that the tea has a good balance, and you can even make it steeped cold.
100 gram packaging, packed in Japan.
Introducing Kumaen
Head Tea Master Masahiro Kuma (久間正大) is a third-generation tea grower who sees growing Dento Hon Gyokuro as a year-round bet that requires months of dedicated work in the hope that the spring harvest will yield delicious tea.
His goal is to one day make tea that is more than "delicious", tea that touches people's hearts.
The entire operation of Kumaen is led by Kazumi Nakatani (中谷一美), the fourth-generation grandson of a tea farmer, whose goal is to introduce the delicacy of Japanese tea and Yamecha to as many people as possible.
Founded over 100 years ago, Yamecha Kumaen produces gyokuru, sencha, matcha and wakoucha (Japanese red tea) in the Yame Joyomachi area of Fukuoka. Kumaen is known for its exceptional Yame Dento Hon Gyokuro, a style of gyokuro that must follow strict, traditional guidelines such as honzu straw shading and hand picking. Their Dento Hon Gyokuro continues to win many awards, their 2017 crop even won 2017st place in the Gyokuro division of the 1 National Tea Competition, with a maximum score.
In addition to the ubiquitous Yabukita, Saemidori, Samidori, Okumidori, Okuyutaka, Tsuyuhikari, Asatsuyu, Hikari-tsuyu, and Kirari 31 teas are also grown to produce sencha, tencha, and gyokuro. Wakoucha is also made using the Benifuki and Benihikari varieties.
You can read one in this post detailed presentation of the sencha tea type.
