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Bizenya

#0248 Bizenya: Shourai Blend - Handpicked Sayama Hachijyuhachiya Sencha 松籟八十八夜手摘み煎茶

Name: #0248 Bizenya: Shourai Blend - Handpicked Sayama Hachijyuhachiya Sencha 松籟 八十八夜手摘み煎茶
Brand: Bizenya
SKU: bznyT201-010-y26
Price: 7 JPY
Availability: InStock

Size

[2026] 10g / 0.35 oz / May / Yunomi bag [2026] 30g / 1 oz / May / Yunomi bag [2026] 60g / 2.1 oz / May / Original bag

€7,36

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Pickup available at 02 Yunomi.Matcha (50% off one drink)

Usually ready in 2-4 days

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Yet another shincha from Shimizu-san’s own nogi-en (and others), the Shourai blend is unique because it comes from their 八十八夜 (hachijyu-hachiya) harvest. According to the traditional Japanese lunar calendar, hachijyu-hachiya signifies the 88th night after the start of spring and is also used to mark the start of shincha harvesting.

The Shourai blend is made from the aracha (unrefined tea in which stems and leaf fannings are not filtered out) of three types of cultivars: fukumidori (plays central role), yumewakaba, and yabukita.

After the tea is harvested, it goes through a process of withering in which the tea leaves are first sun dried, then dried in the shade for about half a day to create the aroma. Each cultivar is hand-fired separately using a hoiro (焙炉 a special table with thick washi paper surface that is heated from the bottom), then blended to complete the Shourai blend. This tea was served to the Japanese emperor and empress to accompany their dessert at Koryo Shrine on September 20, 2017.

Processing

Withering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.
Sencha processing
Finishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.