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Sencha from Miyazaki, Koyu, Yamanami cultivar

Type of tea: Futsumushi sencha (normal steamed sencha)
Origin: Shintomi Town, Koyu district Miyazaki Prefecture
Cultivar: Yamanami
Harvest: May 9, 2018
Sencha from Miyazaki, Koyu, Yamanami cultivar

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Yamanami is a cultivar that was selected and developed in Miyazaki from a tea seed that came from Hubei in China. It is considered to be a cultivar for kama-iri cha, although it can be used to make teas that are very different from the few other cultivars dedicated to that type of tea.
It is rare and usual to see it used for a sencha, which in this case is close to a kabuse since it is shaded for one week, and it is something I was hoping for.
The shading of this sencha gives it a nose that is sweet at first. Nonetheless, this tea has a deeper scent, with spicy and caramel notes, but no especially strong fragrance of shading.
In the mouth, there is both a sensation of roundness and light astringency. To begin with, dry grasses dominate, but then warmer aromas of spices and caramel come into play.
The following infusions continue with the contrast between confectionary and dry grasses, sweetness and slight astringency, but there is also a point of menthol, absent at the beginning, which is considered typical of this cultivar. This Yamanami sencha’s sweet length in the mouth is absolutely remarkable. This is a tea full of contrasts, characteristic and mouth-watering, yet with unique sensations fully reflecting the features of Yamanami and its potential.

Steeping method
  • Quantity of leaves: 4 g / 1.5 tsp
  • Quantity of water: 70 ml / 1/4 cup
  • Water temperature : 80°C / 176°F
  • Steeping time : 60 seconds

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Sencha from Miyazaki, Koyu, Yamanami cultivar

USD $12.10  / 100g

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