This regular steamed sencha was crafted with tea leaves from a new tea field, generally 4-5 years old, a new born in the 30-50 year life of a Japanese tea field. The Shimizu family of Suizawa, Mie Prefecture, thus names this product Ubugoe 産声, meaning “the cry of a newborn”.
This year’s Ubugoe tea field is cultivar Saeakari, a descendant of Saemidori and a cultivar called Z1, and known to produce a vibrant, bright green color and sweet flavor.
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
Consider also cold steeping or ice steeping (see Steeping Techniques).
Tea: 4 grams. Time: 1 minute. 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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