sencha_okumidori_kabuse_musehi_2024
sencha_okumidori_kabuse_musehi_2024
sencha_okumidori_kabuse_musehi_2024
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sencha_okumidori_kabuse_musehi_2024

Vendor
50g
Regular price
¥2,700
Sale price
¥2,700
Regular price
¥2,700
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Unit price
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Tax included.

Okumidori has impressive deep green leaves and a strong tea flavor. It is a variety that cultivation area has been expanding in recent years. By growing it under cover, the unique Kabuse aroma is layered, resulting in a tea flavor with aroma of white grape and nuttiness that can be enjoyed for a long time.

Category: Sencha musehi (cultivated without pesticides or fertilizers)
Cultivar: Okumidori
Origin: Wazuka, Kyoto Prefecture
Harvest: May 2024
Net Weight: 50g
SKU:TS0924KMwh

* Package image for illustration purposes only.

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Brewing Guidelines

This is how we brew this tea at Tearoom Toka. We offer these guidelines as a reference. Variations in water (hard or soft), leaf and water quantity, water temperature, and steeping time will effect the final flavor. Feel free to experiment and find the brew that best suits your taste.

 

Leaves: 8g
Water: 60ml
Temperature: starting from 37°C
Time: 100 sec

 

Add the tea leaves to a pre-warmed teapot. When the boiled water has cooled to the desired temperature, add and steep for the selected time. When pouring, the key is to decant each infusion down to the last drop. From the second infusion on, gradually raise the temperature of the hot water and shorten the extraction time. You may increase the amount of water as well.

Profile

Leaves  

Color〈very dark green〉

Shape〈sword tip 〉

Fragrance〈passing through a field, wet green bamboo grass, cherry tomato〉

Taste〈butternut squash, pumpkin, grilled nori, scorched rice〉


Tea  

Color〈lemon yellow〉

Fragrance (brewed tea) 〈chewy and warm, pumpkin, tomato〉

Fragrance (steeped leaves)〈potato, steamed lily bulb, boiled radish with miso〉

Sweetness〈pear, persimmon, yellow peach, refreshing 〉

Astringency〈calm, sansho pepper somewhere, inner layer of the skin of muscat grapes〉

Umami〈pine nuts, konbu, fruit tomato, nori〉

Bitterness〈soft grass, lingering notes of soil, lettuce, chased by pepper〉

Acidity〈lactic acid fermentation 〉

Pairing

Hour〈07:49 p.m.〉

Foods〈wagyu steak 〉