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Sencha from Sashima, Hokumei cultivar

Type of tea : fukamushi sencha
Origin : Ôtsutsumi area, Koga Municipality, Ibaraki Prefecture
Cultivar : Hokumei
Harvest : May 15, 2017
Sencha from Sashima, Hokumei cultivar

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Along with Sayama and Ashigara, Sashima, in Ibaraki Prefecture, is one of the three “great” tea-producing areas in the Tôkyô region.
Production in the region is centred on fukamushi sencha, and the producers, although they are not numerous, are young and dynamic. A wide range of cultivars are grown there, and, given the strong risk of frost in the area, the harvest is rather late, as it is in the neighbouring area of Sayama. This is the case of this sencha made using the Hokumei variety by Mr. Yoshida. The steaming was halfway between futsumushi and fukamushi.
The dry leaves have a characteristic warm, sweet, floral fragrance. The same impression is found in the infusion. The tea starts out strong, and a little tannic. It is stimulating and very aromatic. The umami is moderate in the mouth, but the aftertaste provides a very mellow, sweet impression.
In the following infusions, the contrast between the three strengths is heightened: an astringent impression at first, a very sweet aftertaste and a rich floral aroma.
This is a very good sencha, with strength and personality, and it comes from a region that too few are aware of, but that merits a higher profile.

Brewing suggestion
  • Quantity of leaves: 4g
  • Quantity of water : 70ml / 1/3 cup
  • Water temperature : 80°C / 176°F
  • Brewing time : 50s

cat-sashima cat-hokumei


Sencha from Sashima, Hokumei cultivar
SNC-75-001-100

USD $16.00  / 100g





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