One of the best Senchas from the Kagoshima area in southern Japan, this brew is light in the cup with a good balance of sweet and bitter flavors.
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||Kagoshima is the southern port of the southern Japanese island of Kyushu. Spring springs earlier in Kagoshima than in the northern tea regions. The first fresh teas are from this area. The tea fields have been flattened and straightened, so that large tractors may be used to harvest the tea. Sometimes quantity is more important than quality in teas from Kyushu. Our friend Tsuyoshi looks for the best teas from the region. Included in the blend is Asatsuyu, which is called a natural gyokuro because of its mellow sweetness.
||This a blend of of silky, semi glossy deep-steamed (fukamushi) filaments and stiff forest green needles (futsumushi.)
||The blend of teas in Kagoshima make for a pale green.
||This is a blend of the several senchas from Kagoshima. They give the tea the high notes of fresh lemons and bell peppers with the mellowness of cooked spinach.
||This is an early season tea, so it has high levels of amino acids, giving it good body for a Sencha.
||Assertive notes of green bell peppers and lemons. There are hints of the flavor of roasted walnuts.
||1 to 2 minutes