Description
This single-origin Benifuuki cultivar sencha is famous as a tea that contains a lot of methylated catechins, which are bitter and astringent but have anti-allergic effects. You may be more familiar with this cultivar being utilized for Japanese black teas.
This Benifuuki cultivar sencha has a unique scent and feels quite "bitter" when you initially taste it in your mouth; however, the bitterness magically disappears in a short time and you may feel that your mouth has been refreshed. The tea farmers at Chiyonoen says that when one drinks it every day, it is a bitterness that one becomes addicted to! If you prefer the stronger bodied senchas, this cultivar may be the one to try.
Steeping Notes
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
- General Steeping for 2 persons
- Tea: 5g, Time: 60-90 seconds, Water: 95C/203F, 160ml
- Resteep 3 times
- Note about Benifuuki cultivar: In general, Chiyonoen recommends hot water at about 80°C for senchas but for this specific cultivar, the temperature is recommended to be quite high, at 95°C. The hot temperature ensures to bring out the methylated catechins.
- Tips for a Pleasant Tea Drinking Experience
- Pour boiling water into a teacup or cup at about 95° C, and then transfer it to a kyusu (Japanese tea pot). Steep for 60 to 90 seconds and it is ready to drink! Pour up to the last drop as the last drops are where the umami resides.
- From the 2nd steep, pour the hot water at a higher temperature than the 1st steep and steep for a shorter duration.
- Please enjoy the tea up to the third steep.
Product Description
- Ingredients: Green Tea
- Net weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
- Harvest: Spring 2021
- Cultivar: Benifuuki
- Region: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
About the Farm
Chiyonoen Tea Farm is a small tea garden operated by husband and wife farmers Masashi and Eri Harashima deep in the mountains of Yabe Village, Fukuoka, Japan. The 3rd generation farm specializes in high grade mountain-grown sencha and gyokuro. Established by his grandfather and the farm's namesake, Chiyokichi.
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