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ICHO MEIJI STYLE SENCHA
Tea Grower’s Notes:In Japan, with high tech equipment and efficient freezers, we are used to very green, very bright shincha. With this tea, our intent is to replicate the conditions and flavour of late 19th century / early 20th century Japanese tea. In other words, we take time; we allow the leaves to wither overnight, during the chilly early spring time. Allowing the tea to mature this way adds some fruity notes and mellows down some of the intensity of shincha.
Tea Bartender's Notes:The first aroma that comes to mind on room temperature leaves is mango; the dry leaves barely have signs of oxidizing, but the aroma is fruitier than any similar tea that we’ve tried from Shirakawa.
Higher brewing temperatures seem to extract too much bitterness for my taste; brewing this tea at 65°C - 70°C yields a delicious drink that is perfect for dessert.
Fun fact: Watanabe-San’s tea trees are on some of the rockiest soil we’ve seen in Japanese gardens. They are located under a forrest of cedar that shelters a good number of wild tea trees of unknown cultivar.
TYPE Green Tea | Sencha ORIGIN
Shirakawa, Gifu, Japan
GPS 35°36’N 137°8’ E TASTING NOTES Mango | Umami GROWERWatanabe Kazumasa CULTIVAR Yabukita
WATER 70℃ | 163℉ 240ml | 8oz TEA 1 tbsp | 4g STEEP STYLE 30 seconds | multiple steeps EQUIPMENT Kyusu or glass teapot
GROWER ON MAP
MON - SUN 10:00AM - 10:00PMHOLIDAYS: 10:00AM - 6:00PM
Location2208 West 4th Avenue, Vancouver, BC1.604.558.0500
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