Mr. Hiroshi Mizuno is an exceptional potter, student of the famous Yamada Jozan considered "a living national treasure" in Japan.
This small batch of Sencha is a special lot from a section of M. Sakamoto’s garden where Koshun cultivar is grown rather than the traditional Yabukita.
The rare beauty of his gardens and the elegance of his teas prove M. Sakamoto a very mindful producer, one who knows how to get the best out of his experimentations.
Transformed with great care, the Sencha Sakamoto surely bears the distinctive marks of Koshun cultivar: a fresh chlorophyll taste and a dazzling floral scent.
Intense and complex, this tea shows magnificent balance between vibrant grassy aromas and a long sweet finish marked by a floral bouquet (lilies and cherry blossoms).
- Cultivar: Koshun
- Producer: M. Sakamoto
- Altitude: 150m
- Date of harvest: May 2, 2021
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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.
This is a unique lot of Japanese green tea was carefully plucked and processed on the island of Kyushu, in the Yame prefecture of Fukuoka. The expertise of this new producer has made this year's Sencha a favourite of the team.