Shimizu-san's Fukimukashi blend is thought to be their finest shincha. This tea originates from Shimizu-san and the Sayama tea farmers’ nogiens (comes from three tea plantations). Like their Shourai blend, it consists of aracha (unrefined tea in which stems and leaf fannings are not filtered) from three types of cultivars: fukumidori, yumewakaba, and yabukita. After the tea is harvested, it goes through a process of ichoka in which the tea leaves are first sun dried, then shaded for about half a day to bring out the aroma. Each cultivar is hand-fired separately using a roe, then blended to complete the Fukimukashi blend. This tea has been served to the Japanese emperor and empress to accompany their lunch at Koryo Shrine on September 20, 2017.
- 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.
- Yabukita (Bizenya & Farmers: Takanori Shimada, Yutaka Miyaoka)
- Fukumidori (Takanori Shimada, Yutaka Miyaoka)
- Yume Wakaba (Bizenya )
- Harvest: Spring 2020
- Region: Sayama & Hidetaka City, Saitama, Japan
- Production notes: Grown without pesticides
Steeping Recommendation from Bizenya
- Tea: 5 grams
- Water: 150 ml
- Steeps (1-3)
- 1) 70C (158F), 30 sec - enjoy the fresh aroma
- 2) 70C (158F), 10 sec - enjoy the taste
- 3) 85C (185F), 30 sec - enjoy both the aroma and taste
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