Sencha Yamabuki

Sencha Yamabuki

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First harvest, single origin and JAS certified organic green tea

Sencha Yamabuki is an organic, first harvest green tea produced by Mr. Nishi in Makizono, Kagoshima Prefecture, Japan.

Sencha Yamabuki is special because the tea bushes are shaded about 10 days prior to harvest, whereas normally, tea bushes intended for sencha are exposed to the sun for the entire year.

As a finished tea. the taste is rich and mellow, with an even more pleasant savoury-sweet character compared to unshaded styles of sencha.

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Origin

Sencha Yamabuki is a blend of new season leaf taken from the Kagoshima Prefecture, located on the furthest south-west island of Kyushu. This finely rolled, needle-shaped tea appears neatly sorted, finely polished and presents with few broken leaves. It remains pliant to the touch and softly fragrant.

The venerable Yabukita cultivar forms the base green tea leaf of Sencha Yamabuki, among a mixture of others.

How to brew

Sencha Yamabuki is suited to senchado, western, cold brew, and kooridashi/ice brew.

 

Tasting notes

Fresh cut grass, vegetal, floral

The tea is distinguished by its mellow vegetal, fresh cut grass and floral notes. It displays a fine balance of umami and astringency, and a subtle sweetness that perfectly expresses the quintessence of Japanese sencha.

The same tea leaves can be re-brewed up to three times. Each infusion will reveal more of the tasting profile.

 

Pairing suggestion

Mochi desserts, red bean paste, sesame snaps and preserved plum (ume)

Pickled spring vegetables, lightly poached poultry, roasted nori

Semi-hard boiled egg with wakame, fresh soy sauce and toasted sesame

Buckwheat noodles with soba dressing, sherry vinegar mayonnaise

Honey-glazed leg ham, barrel cheddar and seeded mustard on sourdough rye