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Fukamushi sencha from Sayama, Yume-wakaba cultivar

Type of tea : Fukamushi sencha
Origin : Kami-Fujisawa, Iruma City, Saitama Prefecture
Cultivar : Yume-wakaba
Harvest : May 1, 2018
Fukamushi sencha from Sayama, Yume-wakaba cultivar

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“Tea from Sayama” refers to teas from Saitama Prefecture, just north of Tokyo, with production centering around the cities of Iruma, Tokorozawa and Sayama. Although texts dating back to the Middle Ages show that teas (then known as Musashino and Kawagoe teas) were already being grown in the region, it was when the export market expanded during the Meiji period that Sayama’s tea industry underwent major growth. Today, the prefecture is dominated by fukamushi sencha, and there is a very active cultivar development sector as well as many young producers.
Yume-wakaba is a Saitama cultivar that is still young. It was registered in 2006, and drew a great deal of attention owing to its exceptionally strong fragrance when it wilts.
This is a fukamushi sencha that has gone through a wilting process. The creamy scent of this sencha clearly evokes peaches and vanilla. The initial attack in the mouth is also powerful, and can quickly give way to astringency, despite its strong umami. Care should be taken to avoid using too strong a dose.
This is a deep, delicious, powerful fukamushi, rich in aromas, dense, and very long in the mouth.
This combination of skillful fukamushi and wilting applied to the Yume-wakaba cultivar reveals the strength of teas from Sayama: they stand out thanks to innovation and highly-honed skills put in service to create unique teas.

Brewing suggestion
  • Quantity of leaves: 4g/1.3 tsp
  • Quantity of water : 70ml / 1/4 cup
  • Water temperature : 70°C / 158°F
  • Brewing time : 45s

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Fukamushi sencha from Sayama, Yume-wakaba cultivar

USD $16.67  / 100g

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