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The leaves of Shizuoka Sencha Kura green tea come from Kakegawa, Shizuoka, and have been expertly steamed to stop oxidation, a process that releases the characteristic marine aroma of fine Japanese green teas. From the Yabukita cultivar (rarely sold as a single cultivar), the leaves release a smooth, vegetal and sweet flavour rich in umami with every infusion. Tasting – Appearance and aroma: Shizuoka Sencha Kura green tea has finely processed, small needle-shaped leaves with a glossy surface and bright forest-green colour. Once infused, they release sweet vegetal aromas, with a finish of wildflowers and fresh hay. The liquor is yellow-green, moderately clear and very bright, with the classic cloudiness of a sencha. Tasting Notes: CLASSIC TEAPOT OR KYUSU. Shizuoka Sencha Kura opens with fresh hay and young grass, followed by a very pronounced yet smooth umami reminiscent of vegetable broth and pan-fried courgettes. A marine saltiness can also be detected, with a note of steamed prawns. The finish is dry, clean and fresh, with a sweet, vegetal aftertaste. There is no bitterness or astringency; the body is dense and enveloping, exceptionally soft on the palate. Place of origin: Kakegawa, Shizuoka, Japan. Infusion method: place 3 grams of Shizuoka Sencha Kura green tea leaves (about three teaspoons) in a Japanese Kyusu teapot or, if unavailable, a teapot with a wide, flat base. Pour 200 ml of water at 70 °C over the leaves and, after 1½ minutes, strain and serve in cups. To make the most of the leaves, we recommend three further infusions using the same leaves and parameters, extending the infusion time by 5–10 seconds. The tea may be strained for easier tasting; the indicated times are purely suggestive and may be adjusted according to personal taste. As this is a Japanese green tea, it can also be deliciously infused in cold water before using hot water. For the latter, use the same quantity of leaves per volume of water and infuse for approximately 10 minutes. Store in a cool, dry place away from direct sunlight.
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The leaves of Shizuoka Sencha Kura green tea come from Kakegawa, Shizuoka, and have been expertly steamed to stop oxidation, a process that releases the characteristic marine aroma of fine Japanese green teas. From the Yabukita cultivar (rarely sold as a single cultivar), the leaves release a smooth, vegetal and sweet flavour rich in umami with every infusion. Tasting – Appearance and aroma: Shizuoka Sencha Kura green tea has finely processed, small needle-shaped leaves with a glossy surface and bright forest-green colour. Once infused, they release sweet vegetal aromas, with a finish of wildflowers and fresh hay. The liquor is yellow-green, moderately clear and very bright, with the classic cloudiness of a sencha. Tasting Notes: CLASSIC TEAPOT OR KYUSU. Shizuoka Sencha Kura opens with fresh hay and young grass, followed by a very pronounced yet smooth umami reminiscent of vegetable broth and pan-fried courgettes. A marine saltiness can also be detected, with a note of steamed prawns. The finish is dry, clean and fresh, with a sweet, vegetal aftertaste. There is no bitterness or astringency; the body is dense and enveloping, exceptionally soft on the palate. Place of origin: Kakegawa, Shizuoka, Japan. Infusion method: place 3 grams of Shizuoka Sencha Kura green tea leaves (about three teaspoons) in a Japanese Kyusu teapot or, if unavailable, a teapot with a wide, flat base. Pour 200 ml of water at 70 °C over the leaves and, after 1½ minutes, strain and serve in cups. To make the most of the leaves, we recommend three further infusions using the same leaves and parameters, extending the infusion time by 5–10 seconds. The tea may be strained for easier tasting; the indicated times are purely suggestive and may be adjusted according to personal taste. As this is a Japanese green tea, it can also be deliciously infused in cold water before using hot water. For the latter, use the same quantity of leaves per volume of water and infuse for approximately 10 minutes. Store in a cool, dry place away from direct sunlight.
