SENCHA | Okuhikari Cultivar

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:

• Shincha
  
• Sencha & Kukicha
  
• Gyokuro & Kabusecha
  
• Japanese Black Tea
  
• Kyusu Teapots & Yuzamashi
  
• Yunomi Teacups
  
• Tea Storage Jars

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).