Ujitawara, Kyoto, Japan
This is a fresh harvest organic Sencha from Uji Tawara, Kyoto. This late season's crop was a particular notable one for this time of year, tea was healthy and full even right before the shincha (first pick of spring season) harvest. This required less firing during the drying process to retain the fresh vegetal and salt-water notes. Uji's riverside red-clay geography usually produces slower yields but the current season proved to be a positive anomaly.
An incredible amount of effort has been placed in producing this organic sencha. No fertilisers or pesticides were used to produce this long and uniform-leafed sencha. The leaf has been lightly steamed (under 30 seconds) and offers a fresher yet thicker brew once steeped.
Dry leaves: uniform long dark green straight fine cuts
Liquor: bright jade colour
Taste: vegetal, fresh sea-water, hints of nori
Process: organically grown, withered, steamed then lightly fired
Alternate brew methods