This is the first harvest from a zairai species that has been growing wild in the Asamiya area of Shiga Prefecture since ancient times. The charm of zairai is that it is grown from seeds, not grafting. This tea is the same strain as sencha_zairai_musehi_2022 but it is fertilized with vegetable fertilizer to create a flavor as impactful as the hybrid cultivars. This sencha is full of vitality and has very a clear taste.
* Package image for illustration purposes only.
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.
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.
Color〈dark brown 〉
Shape〈large and small sword tips〉
Fragrance〈thick forest, green bamboo grass, green apple, rush〉
Taste〈cucumber, bamboo grove, almond, cashew nuts following after〉
Fragrance(brewed tea)〈melon, raw almond〉
Fragrance(steeped leaves)〈melon, raw almond〉
Sweetness〈refreshing young nashi〉
Astringency〈burdock, walnut, spinach, quietly black pepper〉
Umami〈konbu dashi, umami of beans, bambkooshoot, tofu〉
Acidity〈yogurt from the distance〉
Sweets〈apple pie with vanilla ice cream 〉