A tea popular with female customers in Japan, our Sencha of the Wind or 風の煎茶, is a sencha with a soft sweetness that is perfect for our warm water (sencha espresso) steeping method. Steep it with boiling water though, and surprisingly the tea retains much of its sweetness.
Grown on southeast facing rolling hills at an altitude of 500 meters (1640 feet) and harvested in late May, the cultivation technique is very similar to our Kabuse Sencha. However, in addition to being harvested slightly later than the Kabuse, this tea does not use the Yabukita variety of tea plant (said to be the most suitable for Japanese tea) and is instead uses leaves from non-cultivar specific tea plants (called zairai).
"Zairai" refers to plants grown from seeds taken from plants in existence before the recognition of specific cultivars. The name literally means "coming from existing (plants)"
- Like the fresh wind of spring
- BREWED LEAVES
- ★★★★★ - Deliciously tender
- Vitamin C
- The above info are relative estimations based on cultivation and processing methods. They may also be affected by the steeping technique used, by storage conditions, etc.
- Sencha of the Wind
- 100% aracha from Wazuka, Kyoto
- TEA PLANT
- Standard plants, about 20 years old
- HARVEST PERIOD
- CULTIVATION NOTES
- Covered for 14 days before harvesting with tarp to reduce 85% of sunlight reaching the leaves
- PROCESSING NOTES
- light steaming (about 20 seconds)
- Akihiro Kita, President, Kyoto Obubu Tea Plantations
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