Sencha Haru-no-hi

An exceptional first harvest Japanese green tea from the famous Yabukita cultivar grown in Kyoto!

Asamushi-style sencha
Japanese green teas use a different method to stop oxidation compared to the traditional Chinese pan-firing technique. Instead, sencha is steamed, preserving more fresh, grassy, and seaweed-like notes, in contrast to the nuttier flavour profile of many Chinese green teas. “Asamushi” means this tea has been lightly steamed for a shorter period, helping to preserve the leaves in a more intact form while producing a more delicate flavour and aroma.

Yabukita cultivar
Having been developed in Shizuoka in the beginning of the 20th century, this tea cultivar has become the most popular in Japan, covering 75% of the tea fields in Japan.

First flush
Spring is when the most prized green tea is beeing harvested in Japan. This is because the tea plants have been relaxing during the winter and storing nutrients that they then start sending out to the leaves at the start of spring. This makes the spring harvest very rich in nutrients contributing to the quality. 

Brewing method
3 g per 150 ml
Temperature: 70°C
1st infusion: 1 minute
2nd infusion: 30 seconds
3rd infusion: 40–50 seconds