Mr. Sakamoto from the Kakegawa region of Shizuoka prefecture, Japan offers this splendid ephemera lbatch of green tea. The cultivar 'Soufu' translates as 'Blue Breeze', evoking its fresh aromas.
Infusion of the leaves releases delicate marine, vegetal and floral scents. It reveals a smooth liquor, textured with a very slight astringency and a bright lime green colour. The attack is slightly iodized, followed by fresh notes of spring flowers (lily of the valley), culminating in a fine sweet aftertaste of brioche bread.
A must try for any Sencha lover looking for a new experience.
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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.
Beneath the delicate glaze, the density of this clay makes it ideal for serving high temperature teas.
This Sencha from Shizuoka region in Japan comes in from a rare cultivar called Koshun and is known for its intense floral bouquet.
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.