Origin: Tenryu Ward, Shizuoka , Japan Cultivar: Koushun Elevation: 350 m Harvest Date: May 15, 2020
This tea is from the remote, high mountain and deep forest tea gardens of the eastern region of Tenryu Ward in Shizuoka, Japan. Tenryu high mountain valley tea gardens have a much later first flush harvest schedule due to the limited days of sunshine and dramatic differences between daytime and nighttime temperatures. We selected a specialized Shizuoka cross-breed cultivar named Koushun from the Mother of Kurosawa and the Father of Kanayamidori tea bushes. Koushun is favored for specialized oxidized teas and kamairicha, (pan-fired, farmer's sickle shaped tea). This micro-lot of Tenryu grown Koushun was processed in this kamairi style with applied and innovative special withering to evoke a character of high mountain oolong tea with a balance of umami, gentle roast and complex florals.
Origin
Tenryu Ward, Shizuoka , Japan
Description
Origin: Tenryu Ward, Shizuoka , Japan Cultivar: Koushun Elevation: 350 m Harvest Date: May 15, 2020
This tea is from the remote, high mountain and deep forest tea gardens of the eastern region of Tenryu Ward in Shizuoka, Japan. Tenryu high mountain valley tea gardens have a much later first flush harvest schedule due to the limited days of sunshine and dramatic differences between daytime and nighttime temperatures. We selected a specialized Shizuoka cross-breed cultivar named Koushun from the Mother of Kurosawa and the Father of Kanayamidori tea bushes. Koushun is favored for specialized oxidized teas and kamairicha, (pan-fired, farmer's sickle shaped tea). This micro-lot of Tenryu grown Koushun was processed in this kamairi style with applied and innovative special withering to evoke a character of high mountain oolong tea with a balance of umami, gentle roast and complex florals.
Tasting Notes
Evergreen, Orchid, Li Shan Oolong, toasted gingko nut, sugar cookie
Ingredients
Organic Green Tea
Traditional Preparation
Add 1 tbsp (6g) tea to a small (150ml/5oz) Kyusu teapot Use water cooled to 172°F. Infuse for 1 minute and decant. Repeat for another 1-2 infusions.
COLD BREW 10 grams per liter in the refrigerator 10 hours or overnight using cold water to start.
Reviews
Reviews
Stunning
This is a truly exceptional sencha, with strong umani/truffle notes, a citrus backbone, and a creamy... mouthfeel. It holds up well through 2-3 brews, with different character notes shining through each time. Highly recommend this seasonal batch!
Very Good Sencha, nice umami and vegital flavors, hint of sea wead, slight bitter full body liquor but... still refreshing. Very good through several steeps
