Harvest: May 13, 2019
The cultivar Okumidori translates from Japanese as "deep green," and indeed it is renowned for yielding teas with a deep emerald hue. Grown at a medium elevation in the Okabe region of Shizuoka prefecture in Japan, this single cultivar sencha presents a vibrant infusion with an intense umami profile. Produced using Kabuse, a technique of shade-wrapping the tea bushes in the weeks prior to harvest, this tea has an elevated chlorophyll and amino acid content much like Gyokuro or Tencha, though not quite to the same extent. The result is a tea of sublime balance with deep umami, refreshing green bittersweetness, and elegant aroma.
A tea of sublime balance with deep umami, refreshing green bittersweetness, and elegant aroma.
Japanese green tea.
Add 6g of tea to a small (150ml/5oz) Kyusu teapot.
Use water cooled to 170°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions.