Sencha Koshun Organic
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.
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From an organic culture on Kyushu Island, this green 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.
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.