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Sencha from Hon.yama, Umegashima "Zairai"

Type of tea: Futsumushi sencha (normal-steamed sencha)
Origin: Tôbettô, Tamakawa area, Aoi Ward, Shizuoka City, Shizuoka Prefecture
Cultivar: "zairai" indigenous species
Harvest: May 10th, 2018
Sencha from Hon.yama, Umegashima "Zairai"

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Umegashima is one of the most remote zones of the Hon.yama tea-producing region in Shizuoka. Mr. Koizumi produced this sencha without chemical pesticides or fertilizer in Nyûshima, in a garden along a riverbank at 400 metres (1300 feet) in altitude.
It is a garden where Yabukita cultivar tea trees grow alongside old indigenous “zairai” tea trees.
Here is a sencha produced in tiny quantities for Thés du Japon using rare “zairai” tea trees. It has a very round, sweet, velvety fragrance. The vegetal aspect is not very present, but there is a mineral impression. In the mouth, this “zairai” sencha from Umegashima is extremely fluid and thirst-quenching. Although they are very simple, the sweet aromas of this tea are mouth-watering, and very present in retro-olfaction.
Subtle notes of dry wood, cooked vegetables and citrus come out in subsequent infusions.
Lastly, there is a sweet, mouth-watering, yet light, length in the mouth. It is a constantly pure and refreshing sencha, airy and simple, and it can be enjoyed in various manners and different circumstances.
While “zairai” tea leaves are often harvested later in the season to turn them into teas similar to banchas, Mr. Koizumi agreed to Thés du Japon’s request and harvested young leaves to make a fine sencha, despite all the difficulty involved in processing this type of leaf. This has enhanced the sometimes forgotten qualities of “zairai” plants, which are different from those of cultivars.

Steeping method
  • Quantity of leaves: 4 g / 1.3 tsp
  • Quantity of water: 70 ml / 1/4 cup
  • Water temperature : 85°C / 185°F
  • Steeping time : 70 seconds

cat-shizuoka cat-zairai

Sencha from Hon.yama, Umegashima "Zairai"

USD $20.00  / 100g

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