Sencha Superior is an asamushi sencha made from the predominant Yabukita cultivar in Japan, yielding what many define as the classical character of lively fresh flavor that represents the original Japanese sencha taste profile. Developed in the 18th century, the process of making sencha has evolved into the art and science of preserving fresh green flavor. The light asamushi style steaming preserves this tea's varietal character and yields a clear, golden-green infusion. Fresh and savory, with pleasant grassy notes and a crisp finish.
Tasting Notes: Fresh, grassy high notes with a smooth body, savory flavor and crisp finish
Ingredients: Organic green tea.
This tea originates in Miyazaki in southern Japan. Explore the tea regions of Japan below. View Japan Tea Origin Map in a larger map
Water Temperature: 180°F
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 3 minutes
Kyusu Brewing from Rishi Tea on Vimeo.
For the best infusions, we recommend brewing this tea in a Tokoname teapot
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
1 Reviews Total - Overall User Rating
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By gaijin bushi on January 10, 2014
topeka, AL United States
A great representation of the sencha style with medium-large leaf size that surprisingly held up to the 3 minute high temperature recommended steep very nicely. The aroma out of the bag was enticing and fresh. The cloudy, viscous first step was slightly and pleasantly just bitter enough with a mild astringency and impressive flavor. Medium umami and some grassiness make a enjoyable cup. The second steep is also enjoyable, but perhaps due to the high extraction temp the third steep was starting to lack depth. Recommended for sure.
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