Sayamakaori Sencha

Origin: Kagoshima, Japan

Very pleasant vegetal tea with toasted rice and umami flavor notes, and a light grain sweetness.

Available in a 50 gram (1.75 oz) pack.

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About Sayamakaori Sencha:

A Spring Flush Sencha from Kagoshima, Japan, located on the southern island of Kyushu. This Sencha is made from tea leaves of the Sayamakaori cultivar. Though Sayamakaori Sencha is somewhat modern (derived from the more common Yabukita plant), it is known for possessing the classic flavors that one looks for in Japanese green tea — a balance of some sweetness, bitterness, and “umami.” We’ve imported this tea in a very small quantity.

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 50 gram (1.75 oz) pack only. Packaged at origin to maintain freshness.

Flavor Profile:

Very pleasant vegetal tea with toasted rice and umami flavor notes, and a light grain sweetness.

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 InfusionsQuantity of Leaf (tsp / 8oz water)
160-185°F (71-85°C)1.52-31

Videos and Links:

Sencha Brewing Guide
Artisan Sencha Crafting
Senchado – Leaf
Japan Map