Fresh green sencha made with the Surugawase cultivar, which is becoming more widespread in Japan as an early sprouting cultivar. You’ll find it to have a very nice, floral aroma, thick body and it’s infusion will be a delightful golden-green. The leaves come from a small organic garden in the Makizono area of Kagoshima, Kyushu.
Origin: Makizono, Kagoshima, Kyushu, Japan
Harvest: Spring, Ichibancha, Mid-april, 2016
Color of liquor: golden-green
Aroma: marine, mackeral, floral
Flavor: dense, unctuous, lobster, muscles, wet grass
Temperature: 77º c
Steeping Time: 1,5min; 40sec; 2min…