This sencha was crafted with Tsuyuhikari, a cultivar known for its sweeter flavor profile, by the Shimizu family of Suizawa, Mie Prefecture. This particular production lot comes from a new tea field (planted 2015), and was given the name Ubugoe 産声, meaning “the cry of a newborn”.
I was very impressed with this Tsyuhikari sencha green tea from. Unshaded, harvested on Apr 25, 2019, and more than just single origin, but single cultivar / single field, the tea leaves are beautifully shaped needles...not all perfectly straight, but fine, shiny leaves indicative of an early young leaf harvest, with little powder (refined well).
Flavor notes: Grassy, but sweet and buttery taste, little bitterness but an interestingly astringent aftertaste.
- Name: Sencha Green Tea, Tsuyuhikari
- Cultivar: Tsuyuhikari
- Cultivation & Processing Notes
- Steaming: Regular Steaming
- Harvest: Late April
- Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Consider also cold steeping or ice steeping (see Steeping Techniques).
Tea: 4 grams. Time: 1 minute. Water: 70˚C/176˚F, 200 ml.
Tea: same. Time: 10-20 seconds. Water: 90˚C/194˚F, 200 ml.
Increase time to 30-45 seconds or to desired strength.
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