Sencha from Hon.yama, Ôkawa-Ôma, Fuji-midori cultivar from Thés du Japon

Sencha from Hon.yama, Ôkawa-Ôma, Fuji-midori cultivar

Tea type
Green Tea
Ingredients
Not available
Flavors
Anise, Apricot, Beans, Bitter, Blueberry, Cream, Drying, Egg, Evergreen, Grape Skin, Grapes, Green, Kiwi, Paper, Pastries, Peach, Raspberry, Spinach, Sugarcane, Sweet, Tannic, Watery, Wheatgrass, White Grapes
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Loose Leaf
Caffeine
Not available
Certification
Not available
Average preparation
175 °F / 79 °C 1 min, 0 sec 4 g 2 oz / 70 ml

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2 Tasting Notes View all

  • “Overcast and cool September Sunday calls for some sencha. May 2022 harvest First experience with this tea that’s over a year old by now. I picked it up at some point in Spring of 2023. Dry leaf...” Read full tasting note
    78

From Thés du Japon

Cane sugar, fermented grape
Umami★★☆☆ / Astringency★☆☆☆
Body★★★☆ / Firing★★★☆

After Yabukita and Yamakai, so for the third time on Aozuru-chaho Thés du Japon, we present a sencha from the small town of Ôma, at around 700 metres (2300 feet) in altitude. Thus, this is a tea from Hon.yama, but it is a very rare tea as it was made from the Fuji-midori cultivar. It is one of the Shizu-7000 series cultivars, Shizu-7224 to be precise. However, unlike… Read more

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2 Tasting Notes

78
1677 tasting notes

Overcast and cool September Sunday calls for some sencha.

May 2022 harvest
First experience with this tea that’s over a year old by now. I picked it up at some point in Spring of 2023.

Dry leaf smells like kudzu, black grapes, paper, buttery raspberry scones (anybody familiar with Sconehenge?), anise and lamb fat. Warmed leaf is more intense with dominant aromas of spinach souffle and raspberry cream.

The dry and warmed leaf aromas catch my attention much more than the taste of the tea. Brewed with Thés du Japon’s suggested parameters, the tea is watery, drying and tannic with a distinct bitterness – perhaps it is showing its age. I do get fruity notes like green grapes and kiwifruit. Also some wheatgrass and light, dewy sweetness. Slight refreshing character, like cypress in the fog.

I’ll give this tea a few more tries. If it’s simply past its prime, compost it is.

Flavors: Anise, Apricot, Beans, Bitter, Blueberry, Cream, Drying, Egg, Evergreen, Grape Skin, Grapes, Green, Kiwi, Paper, Pastries, Peach, Raspberry, Spinach, Sugarcane, Sweet, Tannic, Watery, Wheatgrass, White Grapes

Preparation
175 °F / 79 °C 1 min, 0 sec 4 g 2 OZ / 70 ML
2 comments
derk 2 years ago

More leaf and water, say 5g to 110mL, 175F for a minute produces a much more concentrated flavor though still bitter. Lower temperature with same leaf:water does not bring out any of the desired fruity notes. Instead, it is flat and kind of vegetal. I will also try hotter water.

derk 2 years ago

Such varied results with this leaf. Been doing work steeps with cooled water from the dispenser and the expression is different every time.

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