Steamed two to three times longer than conventional sencha, a technique developed in Shizuoka to suit leaves grown in more sun-exposed conditions. The extended steaming breaks down the cell structure, producing a deep green, almost opaque liquor with rich umami and reduced vegetal sharpness.
Tasting Notes
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Origin
Makinohara, Shizuoka, Japan, Japan
Plant
Land
200–400m
Craft
Spring (ichibancha) harvest. Deep-steamed (60-120s vs 30s standard), rolled, dried.
From the tea table
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