Shincha 2023 Kobayashi Sencha "Master Blend"

Origin: Grown in Wazuka, blended by the Tea Farm Kobayashi from Kyotanabe, Uji (Kyoto)



Cultivar: Yabukita, Saemidori, Okumidori

Elevation: 150 m

Harvest: May 2022/ 2023 (First Flush), scissor picked

Type of steaming: Asamushi (short steaming)
 
Ideal storing: After opening please use as soon as possible (maximum 3 months) and store in a cool, light-protected place.

Weight: 80 g
 

Steeping Method

First infusion:

・Amount of tea ：5g
・Water temperature：about 40℃
・Water amount：about 40 - 50 ml
・Steep duration：120 sec

Second infusion:

・Water temperature：about 45℃
・Steep duration：20 - 30 sec
 

Third infusion:

・Water temperature：about 50℃
・Steep duration：40 - 50 sec
 

Fourth infusion:

・Water temperature：about 50℃
・Steep duration：60 - 70 sec


This tea is a blend of the cultivars Saemidori, Yabukita and Okumidori, all cultivated by the same tea farmer in Wazuka.
A characterful Sencha with a slightly fruity note and unbelievably complex. The spiciness of the Yabukita cultivar, the wonderful sweetness of the Saemidori cultivar and the mild, balanced aroma of the Okumidori cultivar are combined in this high-class Sencha.
We met with Master Kobayashi and experimented a lot in order to be able to offer a top class Sencha for an affordable price.
The 2021 harvest is slightly lighter in final heating than last year's crop and smoother in flavor.

In order for the tea to develop its full potential, we recommend the infusion method described above.

Here is a video in English about the tea region Kyoto, where our tea master Mr. Kobayashi can be seen briefly from minute 10:30: