Grown and processed by the Shimizu family of Suizawa, Mie Prefecture, this limited edition regular steamed sencha was crafted with tea leaves from a new tea field. That is, generally 4-5 years old, a new born in the 30-50 year life of a Japanese tea field! The Shimizu family therefore calls this product Ubugoe 産声, meaning “the cry of a newborn”. This year's Ubugoe tea field is cultivar Saeakari.
A note about the saeakari cultivar: A descendent of the Saemidori cultivar and a cultivar called Z1, this cultivar was registered rather more recently in 2011. Saeakari means "radiant/clear brightness" in Japanese and is known to produce a vibrant, bright green color. It can be characterised with its chestnut aroma and high umami/sweetness and faires well as a gyokuro or kabusecha.
Strong notes of grassiness, astringency, and hints of melon that balance the grassiness with sweetness.
- Cultivar: Saeakari
- Cultivation & Processing Notes
- Steaming: Regular Steaming
- Harvest: Late April
- Region: Suizawa Village, Yokkaichi City, Mie Prefecture
- 1st Steeping: Tea: 4 grams. Time: 1 minute. Water: 70˚C/176˚F, 200 ml.
- 2nd steeping: Tea: same. Time: 10-20 seconds. Water: 90˚C/194˚F, 200 ml.
- 3rd steeping: Increase time to 30-45 seconds or to desired strength.
**Consider also cold steeping or ice steeping (see Steeping Techniques).
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