
SENCHA | Okuhikari Cultivar
50g bag
Regular price
$22.00
$22.00
Sale
Our Okuhikari Sencha is part of a limited release collection of single-cultivar, single-estate Japanese green teas from Hoshino Village, Yame.
Made from tea leaves from the Okuhikari cultivar, this Sencha has undergone a deep-steaming process (Fukamushi).
The leaves are still relatively whole despite the longer steaming and have a shiny dark green colour to the eye.
The tea brews a light and balanced liquor with a combination of floral and vegetal notes accompanied by a light and short sweetness. When pushed with higher temperatures and brewed for longer we notice a lovely astringency that quickly gives way to lingering floral notes.
Season: Spring 2020 / 1st harvest.
Flavour profile: Fresh, vegetal and floral with a light sweetness.
Origin: Hoshino, Fukuoka (Japan)
Related Collections:
Hot Sencha Tea:
- Place 4-5g of leaves into a Kyusu (teapot)
- Pour 200ml of 80°C water
- Infuse for 90 sec.
- Repeat 2-3 times. Adjust brewing parameters according to taste.
Cold Brew Sencha:
- Place 4-5g of leaves into a large Kyusu or glass bottle.
- Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
- Place teapot or glass bottle in the refrigerator for 4-6 hours.
- Gently shake the brewing vessel before pouring the tea into the cup/glass.
Flash Chilled Sencha:
- Place 4-5g of leaves into a Kyusu (teapot)
- Pour 200ml of 80°C water
- 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)
- 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:
- Place 4-5g of leaves into a Kyusu (teapot)
- Fill up the Kyusu with ice cubes
- Let ice thaw at room temperature
- When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).