“I really enjoyed this sencha from NaturaliTea. It was well balanced and provided both notes of astringency and sweetness. I began with 5g of tea steeped at 160 degrees for one minute. The initial...” Read full tasting note
“The first time I had this tea was on Liquid Proust’s trunk in the parking lot of a strip mall, because tea time can truly be any time. I think the water was much hotter than today’s brewing. The...” Read full tasting note
“This was an enjoyable, great quality sencha especially for the price. Full bodied and very well balanced sweetness and mild astringency. I started off steeping it at 155 F and then dropped the...” Read full tasting note
The most common type of tea plant in Japan is the Yabukita cultivar, said to make up 80% of Japan’s sencha production. Developed by research Hikosaburo Sugiyama in 1954 at the Shizuoka Prefectural Tea Industry Laboratory, it was selected as the recommended tea plant for the prefecture, and over the decades was adopted across Japan. In 1999, as much as 95.6% of Japan’s tea farms cultivated tea from the Yabukita tea plant cultivar. Yabukita is so highly utilized because it produces a very good quality leaf in addition to adapting well to various climates, soils, and producing a high yield.
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