The country of Bizen-yaki ceramic and the homeland of Momotarô, Okayama Prefecture is not very well known for its tea. Yet, Mimasaka used to be a famous tea-producing area. In addition to Mimasaka bancha, sencha is also made, naturally. Mr. Kurosaka is an enthusiastic farmer who continues to keep the region’s heritage alive by producing sencha and growing many different cultivars.
This sencha has a very pronounced fragrance: sweet, recalling confectionary, with fresh notes of citrus and an appetizing dominant crown of cooked potatoes that transforms into roasted hazelnuts as it cools.
In the mouth, we first experience light astringency, followed by full roundness, and then a long, powerful confectionary flavour. We also find aromas of cooked vegetables, recalling asparagus and green peppers
This is a rich, astonishingly complex sencha, but it is also rustic and robust.
Brewing suggestion
Quantity of leaves: 4g / 1.3 tsp
Quantity of water : 70ml / ¼ cup
Water temperature : 80-85°C / 176-185°F
Brewing time : 45s
cat-okayama cat-ryofu
