Rare terakawa-wase cultivar sencha grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The leaves are first covered by a translucent veil in March to protect them against wind and cold air (that could create damaging frost), then covered for about two weeks in late April (in 2019, April 19th) to create an extra boost of umami flavor.
- Name: Premium Sencha, Terakawa-wase
- Cultivar: Terakawa-wase
- Cultivation & Processing Notes
- Steaming: Regular Steaming
- Harvest: Late April / Early May
- Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Consider also cold steeping or ice steeping (see Steeping Techniques).
Tea: 5 grams. Time: 1 minutes. Water: 70˚C/176˚F, 200 ml.
Tea: same. Time: 10-20 seconds. Water: 90˚C/194˚F, 200 ml.
Increase time to 30-45 seconds or to desired strength.
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