Ujitawara, Kyoto, Japan
This is a delicate sencha from Uji Tawara, Kyoto. Uji's riverside red-clay geography usually produces slower but fuller flavour yields. To retain the fresh vegetal and salt-water notes afforded by this unique ecosystem, the leaf is only lightly steamed (under 30 sec) and dried with low heat. This results in a brighter yet thicker brew once steeped.
Meticulous effort has been placed to produce this long and uniform-leafed sencha.
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