From Chiran area, Kagoshima prefecture, the leaves of this high-grade sencha are harvested in April. Four different cultivars are blended for making this sencha: yutaka midori, yabukita, sae midori and asatsuyu, making it the flagship of Shimono-en. It is therefore truly unique and exceptional, and this shines through its tastes and fragrance that are perfectly well balanced. This sencha is also visually appealing with its beautiful light green color. You will appreciate its freshness and powerful umami, but also its remarkable sweetness. It will give you the same pleasure after a second and even a third brew.
Pour 200ml of 156°F water over 6 grams of tea.
60 seconds brewing time. This high quality Sencha can be brewed 2-3 times. Re-brewing time should only be a few seconds.