Elevation: 450 m
Harvest Date: May 2, 2018
This tea is from the remote, high mountain and deep forest tea gardens of the eastern region of Tenryu Ward in Shizuoka, Japan. In the past 15 years, all of the tea gardens in this area have banded together to obtain organic certification for all of their agricultural produce, including tea. Tenryu high mountain valley tea gardens have a much later first flush harvest schedule due to the short sunshine days and dramatic differences between daytime and nighttime temperatures. The foggy and misty environment provides natural shading for the tea plants which grow slow and provide a concentrated impact of aroma and flavor for those that are willing to wait for the first flush to hit the market much after most other regions have been released into the market.
We selected a special Shizuoka cross breed cultivar named 'Koushun" from the Mother of "Kurosawa" and the Father of "Kanayamidori" tea bushes. Koushun is favored for specialized oxidized teas and 'kamairicha" (farmer's sickly shaped pan fired tea).
This micro-lot of Tenryu grown Koushun is a mid-steamed sencha with a slightly longer withering time applied to the fresh leaf during the initial processing phase to intentionally create a high point of floral and mochi-sweet fragrance notes in balance with inherent Tenryu characteristic flavor profile of tangy, citrusy, medium brisk body, balance of bittersweetness and lasting umami flavors.
Organic green tea
6 grams | 1 tbsp
Add 1 tbsp (6g) tea to a small (150ml/5oz) Kyusu teapot
Use water cooled to 165°F.
Infuse for 45 seconds and decant.
Repeat for another 2+ infusions, adding 5 seconds to each subsequent infusion.
Rishi Tea on YouTube.