A sencha coming from the famous tea producing region in Sayama, Saitama Prefecture. This sencha has been said to be produced since the Kamakura Period (1192 - 1333). During the finishing process, this tea went through a traditional high temperature drying process from the region called, “Sayama-firing method" (Japanese: 狭山火入れ; Sayama Hi-Ire) which gives it a particular bitter taste on the first sip. Highly aromatic and refreshing, sweet and rich, this sencha will leave a unique imprint in your mouth.
As sung in the Sayama tea making song, tea from the Sayama region is particularly well-known for their taste (i.e., the color of tea is said to be best in Shizuoka, the scent in Uji, and the taste in Sayama).
- Name: Sayama Sencha, Sayama no Homare
- Japanese name: 狭山の誉
- Ingredients: Green tea
- Net weight: 100g / 3.52 oz (sample sized packed by Yunomi)
- Harvest: Spring
- Region: Saitama
- Name: Dobashien Tea Company
- Type: Merchant & manufacturer
- Location: 3-17-8 Akasaka, Minato-ku, Tokyo 107-0052
In 1892, Dobashien's founder Tetsugoro Dobashi established a small tea shop in a quiet residential district on the outskirts of Tokyo. As the city expanded, the area known as Akasaka-Mitsuke became one of the city's elite districts with ryotei, luxury Japanese restaurants, hosting meetings between powerful politicians. At these ryotei, only the best tea leaves from Shizuoka and other parts of Japan are served.
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