This sample pack includes 20g sample of each of the following Kirishima Sencha:
Green Tea | Sencha
Kirishima, Kagoshima, Japan
ASATSUYU: Green Melon | Fresh Grass | Umami
BENIFUKI: Steamed Edamame | Pine Needles
OKUYUTAKA: Fiddle Heads | Cashews | Peach
ZAIRAI FUKAMUSHI: Kale | Menthol | Herb Garden
The Hayashi Family
ASATSUYU, BENIFUKI, OKUYUTAKA, ZAIRAI FUKAMUSHI
KIRISHIMA SENCHA FLIGHT
70℃ | 163℉ 240ml | 8oz
(60℃ for Zairai Fukamushi)
1 tbsp | 4g
30 seconds | multiple steeps
Kyusu or glass teapot
ABOUT THE CULTIVARS
ASATSUYU This cultivar is known as “natural gyokuro” because of its fragrance and umami; it is also a very delicate variety, which makes it relatively rare among most producers. In this batch, Hayashi-San achieved a mouthwatering, luscious tea.
BENIFUKI This is a crossbreed of Benihomare (Assamica) and Makura Cd86 (Sinensis). Its character lends itself to the production of black tea, and “super nutritive” sencha, with a very high concentration of EGCG. We chose it for a different reason: the Hayashi family expressed Kirishima’s volcanic soil in an entirely different way, with notes of steamed edamame and pine needles.
OKUYUTAKA This is a newer cultivar, valued for its sweetness and fragrance. Light steaming in this batch brings out these qualities.
ZAIRAI FUKAMUSHI These are the oldest trees in Hayashi San’s farm. The seeds came from Shizuoka, five generations ago; the old tea plants are still in the ground! This Zairai produces wilder and vibrant tea. Try using lower temperature water (60 degrees) or cold brew.
ABOUT THE GROWER
Our Kirishima tea growers - Hayashi Shutaro, Kenji and Take, are 5th generation fa rmers. Over 100 years ago, the first Hayashi brought tea seeds from Shizuoka Prefecture 静岡県 - the major green tea producer of Japan. Those trees are still alive now! And they make Zairai Fukamushi. In the 1950's, the Kirishima growers were pioneers in the use of pesticides. In the 1980's, they were the first farm in the region to go organic, and have remained so since. Having inherited a historical culture of tea cultivation and production, the current generation growers are nonetheless innovative and unorthodox. They experiment with non-traditional tea production, such as various single-cultivar sencha; matcha made of special samidori leaves; and green tea paste that tastes awesome in nitro.