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. Coming from the Yabukita cultivar (rarely sold as a single cultivar), the leaves release a smooth, vegetal, and sweet flavor rich in umami with every infusion. Tasting - Sight and smell Shizuoka Sencha Kura green tea has finely processed needle-shaped leaves, small in size, with a glossy surface and a bright forest-green color. Once infused, they release sweet vegetal aromas, with a finish of wildflowers and fresh hay. The liquor in the cup is yellow-green, moderately light and very bright, with the classic cloudiness of a sencha. Tasting Notes CLASSIC TEAPOT OR KYUSU Shizuoka Sencha Kura green tea opens with a fresh note of hay and young grass, followed by a very pronounced yet smooth umami that recalls vegetable broth and sautéed zucchini. A certain marine savoriness can also be perceived, with a note of steamed shrimp. The finish is dry, with a good sense of cleanliness and freshness and a sweet, vegetal persistence. Bitterness and astringency are completely absent; the body is dense and enveloping, very soft on the palate. Place of origin: Kakegawa, Shizuoka, Japan. Brewing method Place 3 grams of Shizuoka Sencha Kura green tea leaves (about three teaspoons) in a Japanese Kyusu teapot or, if unavailable, in a teapot preferably with a wide, flat bottom. Pour 200 ml of water at 70°C over the leaves and after 1 minute and a half, strain and serve the tea in cups. To make the most of the leaves and continue the tasting experience with this tea, we recommend making 3 more infusions using the same leaves with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. 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. Coming from the Yabukita cultivar (rarely sold as a single cultivar), the leaves release a smooth, vegetal, and sweet flavor rich in umami with every infusion. Tasting - Sight and smell Shizuoka Sencha Kura green tea has finely processed needle-shaped leaves, small in size, with a glossy surface and a bright forest-green color. Once infused, they release sweet vegetal aromas, with a finish of wildflowers and fresh hay. The liquor in the cup is yellow-green, moderately light and very bright, with the classic cloudiness of a sencha. Tasting Notes CLASSIC TEAPOT OR KYUSU Shizuoka Sencha Kura green tea opens with a fresh note of hay and young grass, followed by a very pronounced yet smooth umami that recalls vegetable broth and sautéed zucchini. A certain marine savoriness can also be perceived, with a note of steamed shrimp. The finish is dry, with a good sense of cleanliness and freshness and a sweet, vegetal persistence. Bitterness and astringency are completely absent; the body is dense and enveloping, very soft on the palate. Place of origin: Kakegawa, Shizuoka, Japan. Brewing method Place 3 grams of Shizuoka Sencha Kura green tea leaves (about three teaspoons) in a Japanese Kyusu teapot or, if unavailable, in a teapot preferably with a wide, flat bottom. Pour 200 ml of water at 70°C over the leaves and after 1 minute and a half, strain and serve the tea in cups. To make the most of the leaves and continue the tasting experience with this tea, we recommend making 3 more infusions using the same leaves with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. Store in a cool, dry place away from direct sunlight.
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