Cultivar and technical information
Tosa is the former name of the current Kôchi Prefecture on Shikoku Island. While Tosa teas are relatively unknown to the general public, these teas enjoy a great reputation with professionals. This is first and foremost a standard-steamed unshaded mountain tea.
Selected from Yabukita seeds and registered in 1967, Yamakai is part of the Shizu-7000 series of cultivars from the Shizuoka Prefecture research centre. It has the number Shizu-7166. While it was originally released as an early cultivar, but it eventually became hard to find as few professionals appreciated its distinct aromas. That opinion is the opposite of what we see nowadays as it is those same aromas that are the reason for its popular.

The nose
The fragrance of this sencha from Tosa is initially vegetal. However, it quickly develops the melon, berry, fruit nuances, clearly recognizable of the Yamakai cultivar.

The mouth
On the palate, the infusion is very balanced, has some umami, and is lightly astringent, making it a truly representative sencha. The aromas—with their green melon sensations and raspberry nuances—are very typical of Yamakai. In the mouth, there is a slightly sweet, good length.
The first infusion has a strong presence in the mouth, which is simultaneously delicious, aromatic, and accompanied by a mineral sensation.
Subsequent infusions are more fluid and refreshing, but have less umami and astringency. At the same time, the tea remains suitably aromatic.

Summary
This very pleasant sencha has good balance as much in terms of flavour as intensity. As it develops, it emphasizes the green and fresh aspects of the Yamakai cultivar.

Technical description
Type of tea : Futsumushi (normal-steamed) sencha
Origin : Kuroiwa, Sakawa town, Takaoka district, Kôchi prefecture
Cultivar : Yamakai
Harvest : April 22th, 2026