NEW [Grown without pesticide]
Floral, undergrowth, perfumery
Umami☆☆☆☆ / Astringency★☆☆☆
Body★★☆☆ / Firing★☆☆☆

“Atama” refers to the large leaves that are sorted as the sencha is finished. Sometimes called “kawayanagi” or “yanagi”, these leaves can be considered bancha despite having come from a first harvest tea.
In this case, the “atama” was obtained during the sorting of the umegashima senchas we offer. The varieties used are Yabukita, Sayama-kaori and “zairai-shu” (an indigenous variety).
This is a very simple tea that should be infused very hot, yet the infusion will not be astringent or tannic. We are then able to enjoy a tea that is light and fluid in the mouth. However, it also has warm sweet fragrances with floral notes, which testify to the presence of the Sayama-kaori cultivar. There are additional subtle, fruity notes in the aftertaste.
A tea to be enjoyed daily and in large qualities.

Type of tea: Futsumushi sencha (normal-steamed sencha)
Origin: Umegashima area, Aoi Ward, Shizuoka City, Shizuoka Prefecture
Cultivar: Yabukita, Sayama-kaori, "zairai"
Harvest: May, 2025