From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This type of transformation gives a particular balance between bitterness and sweetness. The liquor has a pleasant nutty aroma and a flavor similar to chestnuts with a slightly sweet and citrusy after taste. Great combination of smoothness and intensity.
Sencha Ashikubo Organic
This tea comes from the magnificent Ashikubo valley and has undergone a long drying process. What results is a clear, mild liquor that is slightly fruitier and toastier than other generally more herbaceous senchas. Secondary aromas of corn, mango, hazelnuts and parsley make it an ideal tea for anyone starting to discover Japanese teas.
To learn more about this tea, read this article on our blog.
- Cultivar: Yabukita
- Producer: Kunihiro, Yashimoto
A peaceful garden
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At the venerable age of 80, Japanese ceramist Gyokko is still an active artist whose energy do not seem to fade. He manages to keep in artistic vision: offering teapots that are both affordable, artisanal and complex.
This high fired Sencha has dark glossy leavesgives a clear light yellow liquor, full and sweet, vegetal and zesty. Roasted and cereal notes develop into a fresh floral finish.