SENCHA | Tsuyuhikari Cultivar

Our Tsuyuhikari Sencha is part of a limited release collection of single-cultivar, single-estate Japanese green teas from Hoshino Village, Yame.

Made from sun-grown tea leaves from the Tsuyuhikari cultivar, this Sencha has undergone deep steaming (Fukamushi).

This tea brews a thick vivid green liquor, and given the finer size of the leaves (deep-steaming tends to break down the structure of the leaves) we recommend shorter infusions (45-60 seconds).

Full-bodied tea, with sweet vegetal notes, light Umami and an overall clean mouthfeel.

Produced using tea leaves picked during the first flush of the Spring season (Ichiban Cha).

Flavour profile: Full body, rounded with sweet vegetal notes and light Umami.

Origin: Hoshino, Yame (Japan)

Browse our full range of Japanese Green Tea here.

Hot Sencha Tea:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 80°C water
3. Infuse for 60 sec.
4. Repeat 2-3 times. Adjust brewing parameters according to taste.

Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.

Cold Brew Sencha:

1. Place 4-5g of leaves into a large Kyusu or glass bottle.
2. Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
3. Place teapot or glass bottle in the refrigerator for 4-6 hours.
4. Gently shake the brewing vessel before pouring the tea into the cup/glass.

Flash Chilled Sencha:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 80°C water
3. Infuse for 2 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
4. Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).

Iced Brew Sencha:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Fill up the Kyusu with ice cubes
3. Let ice thaw at room temperature
4. When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).