About Kirishima Sencha:
A smooth Sencha from Kirishima, Kagoshima in Southern Japan. Kirishima Sencha is made from the Yabukita cultivar.
The leaves used in making sencha tea can only be harvested for a short time each spring. Shortly after plucking, leaves are steamed to prevent oxidation, then they are rolled and dried until they take on the long, thin shape. Next there is a sieving and cutting process, at which point the cut leaves are sorted according to color and shape. Leaves are then dried, each manufacturer using their own methods and style to bring out the best aroma and flavor.
Ingredients: Green tea leaves.
Sold in 2 ounce (57 gram) pack.
Flavor Profile:
Warm citrus aromas. This smooth, milky brew has notes of honeydew, and some mineral and umami flavors at the back of the palate.
Brewing Instructions:
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
| Water Temp °F (°C) | Steep Time (minutes) | Number of Infusions | Quantity of Leaf (tsp / 8oz water) |
| 160-185°F (71-85°C) | 1.5 | 2-3 | 1 |
Videos and Links:
Sencha Brewing Guide
Artisan Sencha Crafting
Senchado – Leaf
Japan Map
