Origin: Ishii Teafarm, Hoshinomura, Yame (Fukuoka)
Cultivar: Yabukita
Shading time: 10 days
Elevation: 150 m
Harvest: May 2020 (First Flush), scissor picked
Type of steaming: Yaya Fukamushi (around 45 sec)
Special features: Mr. Ishii achieved the second place at the Zenkoku Cha Hinpyôkai, Japan's national tea competition, with his Kabusecha.
Weight: 80 g
Steeping Method
First infusion:
・Amount of tea ：3 - 4 g
・Water temperature：about 50℃
・Water amount：about 70 ml
・Steep duration：80 - 100 sec
Second infusion:
・Water temperature：about 50℃
・Steep duration：10 sec
Third infusion:
・Water temperature：about 60℃
・Steep duration：15 sec
Fourth infusion:
・Water temperature：about 60℃
・Steep duration：20 sec
Fifth infusion:
・Water temperature：about 70℃
・Steep duration：20 sec
The best Sencha from the Ishii Teafarm. The degree of steaming is Yaya Fukamushi (about 45 seconds) and it was shaded for ten days, which makes the tea has almost no bitterness and brings a lot of umami and sweetness. Due to a slightly stronger final heating, which is typical of the Yame region, this Sencha has very pleasant nutty notes and is wonderfully sweet-scented.
For friends of tea with strong umami and sweetness, this Sencha is an absolute must!
