Sencha Yabukita

Sencha grown in a high-mountain environment is exceptionally fresh, with a purity of flavor that carries through every single infusion. The demanding mountain climate, cooler air, morning mists, and slower leaf growth – contributes to a more delicate leaf structure and a more concentrated, complex flavor. After the spring harvest, the tea leaves are immediately steamed before being rolled and dried into Sencha. It is during this first steaming stage, extended to more than 40 seconds, that fukamushi is created, a deeply steamed tea. This thorough steaming breaks down more of the leaf's cell structure, allowing flavor to release faster and in greater intensity. The result is a tea with a richer, deeper green color and a fuller, more pronounced taste. Because tea leaves grown at high altitude are more delicate than those grown on lowland plains, the steaming time was carefully extended only slightly, achieving a perfect balance between gentle astringency (shibumi) and natural sweetness (amami), rounded out by subtle yet distinct notes of young spring leaves. Harvest: Spring Variety: Yabukita