Type of tea: “Micro-fermented” sencha (bihakkô-cha)
Origin: Sayama tea from Iruma City, Saitama Prefecture
Cultivar: Musashi-kaori
Harvest: First spring harvest

Saitama Prefecture is a small but famous Japanese tea-producing area located just north of Tokyo.
This unique sencha was created by Hiruma Yoshiaki, a talented producer who has won many awards for his innovative, pioneering work.
For his series of bihakkô (micro-fermented) senchas, he applies Chinese and Taiwanese oolong tea-wilting methods to Japanese sencha. His goal is to produce the captivating floral fragrance of those types of teas.

Mr. Yoshiaki uses the rare Musashi-kaori cultivar developed in Saitama Prefecture. This cultivar’s ancestors include the Taiwanese Luanze cultivar.
When steeped, the tea produces a delicate aroma of sweet flowers that immediately recalls Taiwanese oolong tea. It also has a subtle earthy note.
The taste of the liquor is light, well-balanced and refreshing. This tea is very pleasant to drink, and leaves an agreeable floral taste in the mouth.

This unusual, surprising tea absolutely merits discovery.

Steeping method
Quantity of leaves*: 3 g / 1 tsp per person
Quantity of water: 70 ml / 1/4 cup per person
Water temperature: 70°C / 158°F
Steeping time: 50 seconds

*If you are making tea for just one person, increase the quantity of leaves slightly.

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