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Sencha from Shimizu, Kanaya-midori cultivar

Type of tea: Futsumushi (normal-steamed) sencha
Origin: Ôhira, Shimizu Borough, Shizuoka City, Shizuoka Prefecture
Cultivar: Kanaya-midori
Harvest: May 19, 22, 2017
Sencha from Shimizu, Kanaya-midori cultivar

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In the world of Japanese tea, organic products do not always have a good reputation, but when it is the work of a talented, earnest producer, organic sencha can have formidable flavours.
In the beautiful environment of Shimizu in Shizuoka, Yamamoto Kengo excels in producing organic sencha.
This one is made using the Kanaya-midori cultivar, and the young farmer is extremely skilful in bringing out its features: mellow flavours evoking cream and milk. These tones are present both in the mouth and in the fragrance. Slightly warmer water than average is recommended to bring these features out fully.
It is a sencha with a strong personality, but smooth and round, with very long aromas.

Steeping method
  • Quantity of leaves: 4 g / 1.2 tsp
  • Quantity of water: 70 ml / 1/4 cup
  • Water temperature : 80-85°C / 176-185°F
  • Steeping time : 70 seconds

cat-shizuoka cat-kanayamidori


Sencha from Shimizu, Kanaya-midori cultivar
SNC-19-012-100

USD $16.67  / 100g





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