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).
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.
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.
This Sencha from Shizuoka region in Japan comes in from a rare cultivar called Koshun and is known for its intense floral bouquet.
If you forgot your information, enter the email address you provided when you subscribed. We will send you an email with your username and instructions to retrieve your password.
