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“May 2022 harvest I prepared this at home a few times hot in a small pot and wasn’t thrilled with the deep vegetal flavor, though I’m sure others might be. So I relegated it to “Work Tea” which...” Read full tasting note
Clove, cooked vegetables, strawberry
Umami★☆☆☆ / Astringency★☆☆☆
Body★★★☆ / Firing★★★☆
Just north of Tokyo, Saitama Prefecture is known for its tea, which is called Sayama tea. A dynamic research centre is located there, and it has developed a number of very interesting varieties. Musashi-kaori is one of its cultivars.
Musashi kaori is extremely unusual. To begin with, the leaves on the bush are very long and slender, but it also has its own special aromatic qualities. Its ancestors include Sayama-midori, as well as a Taiwanese cultivar known as Ying Zhi Hongxin.
This sencha comes from Iruma, and it was allowed to wilt slightly during processing.
With this Musashi-kaori from Iruma, we have a tea that has a complex and stimulating fragrance. There are also nuances of cloves, cooked greens and sweet strawberries. Without either pronounced umami or any astringency, this sencha is fluid in the mouth, is fresh, is slightly sweet, and has aromas of dry wood and strawberries that are not tart.
It has a sweet and very powerful aftertaste.
The strawberry nuances become more prominent in the second infusion. Then, in the third infusion, it becomes more astringent and has spicier aromas.
This is another Sayama tea that is rich, very deep and very original. It was also made with the high-quality Musashi-kaori cultivar.
Type of tea : Fukamushi sencha
Origin : Kamiyaganuki, Iruma City, Saitama Prefecture
Cultivar : Musashi-kaori
Harvest : May 12th, 2022
Brewing suggestion
Quantity of leaves: 4g/1.3 tsp Quantity of water : 70ml / 1/4 cup Water temperature : 80°C / 176°F Brewing time : 45sSencha from Sayama, Yumewakaba cultivar
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Thés du JaponMay 2022 harvest
I prepared this at home a few times hot in a small pot and wasn’t thrilled with the deep vegetal flavor, though I’m sure others might be. So I relegated it to “Work Tea” which means western steeping in either a ceramic or glass vessel. But I tired of the flavor quickly during the winter months as it wasn’t what I really craved. The bag made many trips to and from work in my backpack and as a result, probably 95% of the remaining leaf was crushed to fannings.
Cue a warmer spring than normal and I’ve found myself cold-brewing the fannings everyday for several weeks now. I’m down to my last serving and am happy to say this makes an excellent cold-brew despite being 2 years old at this point. It’s so flavorful and deeply vegetal, sweet, fruity and thick yet refreshing. Really hits the spot and glad I could put my backpack mistake to use!
I usually cold-brew Chinese greens with a light hand, the same 1g:100mL that I use for western steeping. This sencha does well with that ratio as well. Since I had plenty of leaf with which to experiment, I found my sweet spot is over double the leaf, about 6g to 450mL, and left to sit in the fridge overnight.
Flavors: Fruity, Sweet, Thick, Vegetal
