Ujitawara, Kyoto, Japan
This is an organic 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.
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.
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