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A high grown (600m above sea level) kabusecha, half-way between a gyokuro and a sencha, grown without pesticides by the Ishikawa family on their small farm in Aichi. The tea is shaded for ten days before harvesting, which increases the chlorophyll in the plant giving the tea a more intense, vegetal taste. Umami-rich with a thick, oily texture that coats the mouth, this is a special treat for any lover of Japanese green tea.
In 2013 this tea placed 29th in the all Japan kabusecha contest, an amazing achievement as the other teas would have been grown with artificial fertilizers and pesticides.
ORIGIN: Ishikawa Family, Aichi, Japan
PLANTS AND PROCESSING: Camellia Sinensis Sinensis. Yabukita cultivar. 10 days shading before harvesting. Medium steaming (~30 sec). Harvested Spring 2015.
SIZE: 6ha.
BREWING: 60°C, 5g per brew (around a 120 ml brewer). 4 infusions.
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