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Sae Akari | Gifu Single Cultivar Sencha - O-FIVE RARE TEA BAR Sae Akari | Gifu Single Cultivar Sencha - O-FIVE RARE TEA BAR Sae Akari | Gifu Single Cultivar Sencha - O-FIVE RARE TEA BAR Sae Akari | Gifu Single Cultivar Sencha - O-FIVE RARE TEA BAR Sae Akari | Gifu Single Cultivar Sencha - O-FIVE RARE TEA BAR

2022 SAE AKARI GIFU SENCHA

$20.00

  • Notes of fresh quince, poached dandelion greens and a long lasting, sweet mouthfeel.  

    This tea was selected for the September issue of our Steamed Tea Club Subscription
    GROWER: Watanabe Kazumasa (渡辺憲正) is a 7th generation tea grower; his family's tea history runs back to the second half of the 19th century.

    Watanabe-San’s tea trees are on some of the rockiest soil we’ve seen in Japanese gardens; the tea flavour is heavily influenced by the intense variation in temperature that this garden experiences in early spring, from frosty mountain mornings to sunny afternoons.  The garden is located right under a cedar forest that nourishes these tea trees and shelters a good number of wild tea trees of unknown cultivar. 
    MICRO-TERROIR: Midono, Shirakawa, Gifu 

     

    GPS:  35°35' N, 137°13' E | 228m a.s.l

    CULTIVAR: SAE AKARI (さえあかり) is one of the youngest cultivars; it is the result of crossing Z1 with Saemidori.    

    We haven't tried too many examples of this cultivar; but those that we've tasted from Gifu, tend to be particularly sweet and mellow. 


     BREWING GUIDE

    WATER 70℃  240ml | 8oz
    TEA 4g
    STEEP STYLE 60" | multiple steeps


    ABOUT THE ORIGIN

    Gifu's Shirakawa Guchi is a fairly unexplored yet fascinating Japanese terroir.
    North of Nagoya, not far from the battlefield of Sekigahara, this terroir is too rocky and too cold to compete in production quantities with more famous origins like Kagoshima and Shizuoka.

    We visited this beautiful place thanks to an invitation from our good friend Okuma San, who was hired to help local growers market their (we strongly believe) delicious yet quite unrecognized tea.

    Some cool facts:
    • The harvest usually happens 2-3 weeks after that of most gardens in the Uji / Kyoto regions. The micro-climate is quite cold.
    • We found a bunch of beautiful, wild tea plants scattered all over the cedar forest. Sun-dried on the dashboard of our truck… these leaves brew delicious tea!
    • Until the mid 20th century, most people traditionally made Kamairi (pan-fired) tea in this region; Yuji San demonstrated a ‘country style’ technique.
    • The village onsen is fire!
    • They have a 100-year-old kabuki theatre where locals practice this most interesting art.

     

  • Tea Bar Hours

    SUN 12:00PM - 7:00PM
    MON - THURS 12:00PM - 6:00PM
    FRI - SAT 12:00PM - 8:00PM
     

    Location

    2208 West 4th Avenue, Vancouver, BC
    1.604.558.0500

     

    For general inquiries or feedback, please submit the form below.

    For inquiries or feedbacks regarding events, please email info@o5tea.com. 

    We will get back to you as soon as possible.