A very well-balanced, single-origin sencha that stays flavorful across multiple steeps, you may be pleasantly surprised by your 4th steep! Cultivated by the Tarui family in their mountainous fields of Shizuoka Prefecture. The Yamakai cultivar is a cultivar with unique aromas and part of the Shizu-7000 series. While this cultivar is usually cultivated for shaded teas (such as gyokuro), the Tarui Tea Farm offers you an unshaded sencha. Besides Tarui-san's commitment to organic tea farming, they also take pride in growing different varieties and their Shurei (single origin Yamakai cultivar) is definitely one rare and flavorful sencha to try!
Find out more about the Tarui Takayuki, his wife, and daughter Ai who is learning to take over the family farm in their interview.
- Ingredients: Green tea
- Cultivar: Yamakai
- Steaming: Fukamushi, deep-steamed
- Harvest: May
- Region: Nearaicho, Shizuoka Prefecture
Consider also cold steeping or ice steeping (see Steeping Techniques). The main thing to note is that lower water temperatures create a sweeter flavor profile while hotter temperatures create a more bitter, astringent profile. More water or less tea will reduce the strength of the tea.
- 1st steeping - Tea: 5 grams or 1 teaspoon. Time: 45-60 seconds. Water: 70C/160F, 200 ml.
- 2nd steeping - Time: 10-20 seconds. Water: 80-90C/180-195F, 200 ml (about 1 cup).
- 3rd steeping - Increase time to 30-60 seconds or to desired strength.
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