Ômune is an ancient cultivar, relatively unknown today, which was selected from botanical varieties (zairai) of tea trees in the 1910s in Kiyosawa by a model producer named Ômune Tôkichi, whose gardens were along the Warashina River.
There was a time when growing this variety was encouraged by the authorities. It closely resembles Yabukita, to such a point that some people think that, at Kiyosawa, much of the Yabukita is in fact Ômune. Nonetheless, this one comes from Shimizu, and it was produced by Yamamoto Kengo, using organic methods.
Flavor notes by Florent Weugue (Thes du Japon)
The leaves give off a warm scent of sugar. In the mouth, the beginning is round, yet with a small stimulating touch, although there is no astringency in what follows. The aromas are simple, but mellow and sweet, peaty, giving the impression of cooked rice and a mineral feel. The aftertaste is very deep, with elegant umami and vegetal notes. This sencha leaves a relatively dense, sweet sensation in the mouth, and above all it is very long.
- Tea: 4g / 1.3 tsp
- Quantity of water: 70ml / ¼ cup
- Water temperature: 80°C / 176°F
- Brewing time: 60 sec
More Product Info
- Type of tea: Futsumushi (normal steamed) sencha
- Origin: Ôhira, Shimizu Borough, Shizuoka City, Shizuoka Prefecture
- Cultivar: Ômune
- Harvest: May 13, 2018
- Farmer: Kengo Yamamoto
- Notes: Grown organically (without use of pesticides)
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