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Sencha from Uji, Dôsenbô, Kanaya-midori cultivar

Type of tea : Futsumushi (normal-steamed) sencha
Origin : Dôsenbô, Minami-Tamashiro Town, Kyôto Prefecture
Cultivar : Kanaya-midori
Harvest : May 19, 2017
Sencha from Uji, Dôsenbô, Kanaya-midori cultivar

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While all teas from Kyôto Prefecture are called “Uji tea”, very few come from the town of Uji. A lot of sencha is produced in Wazuka and Minami-Yamashiro. At “Uji”, most senchas are shaded, and true senchas, grown in full sun, strongly reflecting the land where they are grown, are rare. Located at 400-500 metres (1300-1600 feet) in altitude, Dôsenbô, Minami-Yamashiro is a small tea-growing area with a very fine reputation for its genuine, unshaded senchas. Nonetheless, even in that highly considered area, where harvests are very late, producers still making sencha are increasingly few and far between. Mr. Yuki is one of them.
The leaves of this sencha made from the Kanaya-midori cultivar have a deep green scent, evoking a dense forest of conifers.
After infusion, this sencha gives an impression both of fresh, limpid lightness, and of density and strength. At first it is velvety in the mouth, but then the liquor reveals its power, with umami and aromas evoking pine, but also something lemony. Depending on the temperature and length of infusion, astringency can come out more or less strongly. The milky aromas for which the Kanaya-midori cultivar is known cannot be detected at first, but they are there in a discreet way, adding depth to this sencha.
A fine, unshaded tea, too rare in “Uji”, with a lot of body, typical freshness and rich, forest aromas.

Brewing suggestion
  • Quantity of leaves: 4g / 1.3tsp
  • Quantity of water : 70ml / 1/4cup
  • Water temperature : 80°C / 176°F
  • Brewing time : 60s

cat-uji cat-kanayamidori


Sencha from Uji, Dôsenbô, Kanaya-midori cultivar
SNC-46-004-100

USD $16.00  / 100g





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