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If you love Gyokuro, this highly unusual shade-grown sencha has the same silky smoothness! Sweet and savory, this sencha is the ultimate expression of umami!
- How to Steep
- Product Details
- Fun Facts
- Pairing Suggestions
- 1.5-2 tsp per 8 oz of water, 160°F, 1.5-2.0 min
- This highly unusual Sencha, from Kyushu island, is shade-grown, which increases the sweet components in this tea. This tea is the Gyokuro of Sencha teas and epitomizes the sweet "umami" flavor found in the best Japanese green teas.
- This tea can be steeped multiple times, especially if you use more tea (up to 6 grams or 3 tsp per cup).
- One of the most elegant teas in the entire Cultured Cup catalog, this tea's hallmark complexity comes through on the flavor and finish. The Cultured Cup Tasting Panel found it to be creamy, but also floral. velvety, and brothy with a hint of tropical lychee.
- The Tasting Panel also concludes that while this tea will be fascinating for connoisseurs, its forgivingly light astringency will also make it inviting for beginners.
- Sencha originally meant simply "steeped tea" in Japanese, to distinguish it from the powdered tea suspension of matcha, which is used in the famous Japanese tea ceremony.
- The most consumed tea in Japan is sencha. Variations in sencha's production method can also create other well-known Japanese teas, such as hojicha, kukicha, bancha, and genmaicha.
- A sencha's quality is determined by its amount of rich, savory umami flavor. To achieve this, the Japanese blend teas from different plantations.
- Parmesan or Romano cheese
- Sushi or sashimi
- Scallops, shrimp, lobster and any fresh fish
- Wild mushrooms
- edamame, asparagus, green beans
- Any dark or milk chocolate dessert
- Dark chocolate truffles or mousse
Japan, Kyushu Island green tea: 100%