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Sencha

sayamakaori

Although bred from Yabukita seeds, the Sayamakaori cultivar is a cultivar on its own. It has a richer aroma and feels slightly dry on the palate, perhaps due to the higher catechins content sought after by many green tea lovers.

Compare it with the other single-cultivar Sencha to appreciate how different tea plants influence the taste:

 

  • ORIGIN:  Shizuoka, Japan
  • MEANING:  Simmered tea (sencha)
  • CULTIVAR:  Sayamakaori
  • HARVEST TIME:  June 2020
  • TASTE:  Seaweed, green spices, hazelnuts


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 70°C
  • Infusion time: 2 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 70°C
  • 4 infusions: 60, 30, 45, 60 sec

Too high water temperature would burn the leaves, and the tea will taste bitter and sour.

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