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SAMPLE PACK - KIRISHIMA SINGLE CULTIVAR SENCHA SAMPLE PACK - KIRISHIMA SINGLE CULTIVAR SENCHA
SAMPLE PACK - KIRISHIMA SINGLE CULTIVAR SENCHA
SAMPLE PACK - KIRISHIMA SINGLE CULTIVAR SENCHA SAMPLE PACK - KIRISHIMA SINGLE CULTIVAR SENCHA
SAMPLE PACK - KIRISHIMA SINGLE CULTIVAR SENCHA SAMPLE PACK - KIRISHIMA SINGLE CULTIVAR SENCHA

SAMPLE PACK - KIRISHIMA SINGLE CULTIVAR SENCHA

$30.00

  • This sample pack includes 20g sample of each of the following Kirishima Sencha: 

    1. ASATSUYU
    2. BENIFUKI
    3. OKUYUTAKA
    4. ZAIRAI FUKAMUSHI

    TEA INFO

    TYPE Green Tea | Sencha
    ORIGIN

    Kirishima, Kagoshima, Japan

    GPS 31.7ºN 130.8ºE
    TASTING NOTES

    ASATSUYU: Green Melon | Fresh Grass | Umami

    BENIFUKI: Steamed Edamame | Pine Needles

    OKUYUTAKA: Fiddle Heads | Cashews | Peach

    ZAIRAI FUKAMUSHI: Kale | Menthol | Herb Garden

    GROWER
    The Hayashi Family
    CULTIVAR ASATSUYU, BENIFUKI, OKUYUTAKA, ZAIRAI FUKAMUSHI

    BREWING GUIDE

    KIRISHIMA SENCHA FLIGHT
    WATER

    70℃ | 163℉ 240ml | 8oz

    (60℃ for Zairai Fukamushi)

    TEA 1 tbsp | 4g
    STEEP STYLE 30 seconds | multiple steeps
    EQUIPMENT 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.


  • Tea Bar Hours

    MON - SUN 10:00AM - 10:00PM
    HOLIDAYS: 10:00AM - 6:00PM

    Location

    2208 West 4th Avenue, Vancouver, BC
    1.604.558.0500

     

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