Green Tea
Japan

Sencha Koshun Organic

Product code: CSTV-39
Add to my notebook

This Sencha from Shizuoka region in Japan comes in from a rare cultivar called Koshun and is known for its intense floral bouquet.

The infusion of its large beautiful leaves produces a full and silky liquor, slightly tangy, evoking sorrel. Rich aromas of white flowers (lilies), citrus zest and almond coexist with its herbaceous character.

Well balanced, this tea offers a remarkably long persistence.

  • Cultivar: Koshun
  • Producer: M. Izawa
  • Altitude: 400m
  • Date of harvest: May 5, 2021
Teapot method
balance Quantity / 250ml of water
1
thermometer Temperature of infusion
75
lined-clock Infusion length
3 - 4 min
Senchado technique
balance Quantity / 250ml of water
1.5
thermometer Temperature of infusion
75
lined-clock Infusion length 1
20 - 40 sec
lined-clock Infusion length 2
5 - 10 sec
lined-clock Infusion length 3
15 - 30 sec
Concentration in caffeine 67 MgConcentration in mg / cup* of tea, on a four-grade scale
67 Mg
67 Mg
Concentration of antioxydants 1911 μmolConcentration in μmol / cup* of tea, on a four-grade scale
1911 μmol
1911 μmol
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal
* 250ml loose teas, 100ml for Matchas

Our tea advisors also recommend

Kukicha Organic

Enjoyable Japanese green tea made with a mixture of twigs and leaves of Sencha.

Kamairicha Organic

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 style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.

Sencha Asanoka

From the rare Asanoka cultivar, this Sencha was produced by M. Kyouko Sata, in Kagoshima Prefecture on the warm island of Kyushu in Southern Japan.

Gyokuro Shizuoka Organic

The Okabe farmers cooperative in Japan offers us this green tea in the Gyokuro style produced following the covered method of cultivation giving it its characteristic taste from shade.