While many teas tend to be characterized by their stringiness or bitterness, Shimizu-san's Kasumino is characterized by its fruity and refreshing aroma. This aroma is a product of the process of ichoka, in which the harvested tea leaves are withered to enhance their scent. If you would like to enjoy the rich taste of Sayama-cha (tea originating from Takahagi, Hidaka city area in Saitama prefecture) but would also like to appreciate the process of ichoka, the Kasumino tea is the one to try. This blend comes from three tea gardens in the vicinity of Bizenya and is also a blend of cultivars: yabukita, sayamamidori, saemidori and fukumidori.
- 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 (Farmers: Yoshio Mano/Jien Shiki, Kosuke Mano/En Mano, Kiyoji Ichikawa/En Ichikawa)
- Fukumidori (Farmers: Yoshio Mano/Jien Shiki, Kosuke Mano/En Mano)
- Yume Wakaba (Farmer: Kiyoji Ichikawa/En Ichikawa)
- Saemidori (Farmer: Kiyoji Ichikawa/En Ichikawa)
- Harvest: Spring 2020
- Region: Iruma City, Saitama, Japan
- Production notes: Grown without pesticides
Steeping Recommendation from Bizenya
- Tea: 5 grams
- Water: 150 ml
- Steeps (1-3)
- 1) 75C (167F), 20 sec - enjoy the fresh aroma
- 2) 75C (167F), 10 sec - enjoy the taste
- 3) 85C (185F), 30 sec - enjoy both the aroma and taste
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