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HAKUYOUCHA | Rare White Leaf Sencha - Zen Wonders Tea
HAKUYOUCHA | Rare White Leaf Sencha - Zen Wonders Tea
HAKUYOUCHA | Rare White Leaf Sencha - Zen Wonders Tea

HAKUYOUCHA | Rare White Leaf Sencha

30g bag

Regular price $25.00 $25.00 Sale

Our Hakuyoucha white leaf Sencha is a rare kind of Japanese tea produced in Hoshino Village, Yame, and it is cultivated only by a bunch of producers across Japan.

The tea is made from tea trees which have undergone a naturally occurring mutation that turned the colour of the leaves into a very pale shade of green.

Cuttings of these mutated plants are then replanted into small fields of tea, after which, at least 3 years are necessary for a field to be ready for harvest.

The name “white leaf” refers to the pale colour of the leaves prior to harvest (see photos).

The tea brews quite a thick liquor with a mild, refreshing astringency that is complemented by a light sweetness and corn-like notes. There's also a pleasant mild Umami taste lingering in the mouth after drinking it.

The physical effect of the tea is invigorating and energising.

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

Flavour profile: Refreshing and mild, with light sweetness and 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 90 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 3 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).
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