Sencha Koshun Organic
This Sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet.
Green Tea
Japan
Gyokuro Shuin
Jade Dew
Try this tea first
Product code:
CSTV-13
This multi award-winning Gyokuro is very representative of shade teas from the Uji region.
Three weeks before the manual harvest, the tea bushes are covered and up to 85% of the sun's rays are filtered out to help create what the Japanese refer to as the "taste of the shade". The result is a highly aromatic and complex tasting tea that contains very little tannins.
The vegetal character evokes marine flavours of salt and iodine (fresh wakame seeweed) and green vegetable (spinach, swiss chard, and cooked celery) notes. The soft green liquor is bright and has a lingering delicate and herbaceous taste.
To learn more about this tea, see the article devoted to it in our tea tasters blog.
- Cultivar: Gokou, Komakage & Yabukita
- Producer: M. Koyama
- Date of harvest: May 21, 2020
Try this tea first
Senchado technique
Quantity / 250ml of water
2
Temperature of infusion
70
Infusion length 1
25 - 40 sec
Infusion length 2
5 - 15 sec
Infusion length 3
15 - 30 sec
Teapot method
Quantity / 250ml of water
1
Temperature of infusion
70
Infusion length
4 - 5 min
Concentration of antioxydants
1255 μmolConcentration in μmol / cup* of tea, on a four-grade scale
1255 μmol
1255 μmol
Flavour wheel
To better identify the aromatic notes of each tea
Floral
Fruity
Wooded
Earthy
Spice
Vegetal
* 250ml loose teas, 100ml for matchas
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Grand cru
Gyokuro Tamahomare
Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.
Gyokuro Okabe
Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
