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Sencha from Osaka, Kondô-wase cultivar

Type of tea : Futsumushi (normal-steamed) sencha
Origin : Osaka, Suruga Borough, Shizuoka City, Shizuoka Prefecture
Cultivar : Kondô-wase
Harvest : April 23, 2017, hand-picked
Sencha from Osaka, Kondô-wase cultivar

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A cross between Yabukita and Shizu-inzatsu 131, Kondô-wase is a very unusual cultivar. In fact, aside from the producer in Mariko, Mr. Sano in Osaka, Shizuoka (not to be confused with the city of Ôsaka in western Japan) is the only other tea farmer who uses this very special early cultivar.

A sufficiently hot infusion brings out the unusual fragrances of “inzatsu” teas (a cultivar with ancestors from Assam), but in the cup it is better to allow it to cool a little to fully appreciate the aromas. The fragrance of this Kondô-wase is especially mellow, sweet, not only floral, but with confectionary notes. In the mouth, it is strong at first without being excessively astringent. While there may not be a great deal of umami, we taste sweetness owing to the uncommon aromas of Kondô-wase. The aftertaste is powerful at first, then becomes more mellow and gradually sweet as time goes by.
In subsequent infusions, we find fragrances recalling ripe grapes, and then finally more vegetal aromas of cooked green beans. This is a dense, rich, complex sencha, with excellent length in the mouth. Its atypical aromas fully reveal the possibilities of “inzatsu” cultivars.

Brewing suggestion
  • Quantity of leaves: 4g / 1.3 tsp
  • Quantity of water : 70ml
  • Water temperature : 80°C / 176°F
  • Brewing time : 60s

cat-shizuoka cat-kondowase cat-reicha


Sencha from Osaka, Kondô-wase cultivar
SNC-19-033-050

USD $24.00  / 50g





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