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“2022 Organic Ichibancha Gokujō 極上 Sencha by Yoshiyuli Harima and Yukihiro Harima of Harimaen Seicha Co. @harimaenseicha, Ujitawara, Kyoto, Japan as curated by #Yuuki-Cha in Japan and #spaziomusa in...” Read full tasting note
“Even though this isn’t an option, I typically steep this tea at 140 degrees for about 2 minutes. I find this tea to be a great example of a fukamushi sencha, and I typically enjoy everything that...” Read full tasting note
Organic Uji Gokujo Sencha is an 88th day (Hachiju-Hachiya) cultivated organic sencha. Hachiju-Hachiya is traditionally the best day for harvesting green tea in Japan. Unlike Tokusen sencha which is 100% sun-grown, Gokujo sencha goes through a short period of coverage before harvesting. The coverage period is around 3-5 days, shorter than that of kabusecha. However, similar to that of kabusecha, the theanine in the tea leaves is maintained… Read more
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2022 Organic Ichibancha Gokujō 極上 Sencha by Yoshiyuli Harima and Yukihiro Harima of Harimaen Seicha Co. @harimaenseicha, Ujitawara, Kyoto, Japan as curated by #Yuuki-Cha in Japan and #spaziomusa in Europe. www.harimaen.co.jp
Hachiju-Hachiya from Harimaen is a lightly steamed Sencha blend of Yabukita (やぶきた – 藪北) and Komakage (駒影) from a self-sustaining JAS certified organic 6ha tea farm, free from pesticides and organically fertilized. A superb or Gokujō Sencha with a distinctive lingering aftertaste, soft but with a richness of subtle elements both sweet and vegetal. A strong build-up of the glutamate, inosinate and guanylate complex showcases as buttermilk/creamy but mostly as a protein-inducing triggering of salivation. It is very distinguishing and enjoyable.
Camellia sinensis ‘Koma-kage’ 駒影 こまかげ is a Hirano No. 55 cultivar published in 1954 and developed at the Koyto Prefecture Tea Research centre from seeds from the Manpuku Temple (万福寺). [ICR-24010]
Thanks for throwing in the science!
Why Hoshino though?