“Another draining day, another nice tea I hope. Gongfu, 5.5 grams / 125 ml / 75°C water. I wasn’t paying much attention for every single steep, but I got probably expected flavour profile — buttery...” Read full tasting note
“Another interesting tea courtesy of derk. I was surprised by how fruity this was. And by fruity I mean tropical fruit which is unusual in green tea. When I first sniffed the leaves, I wondered if...” Read full tasting note
“May 8, 2021 harvest. Initial tasting from a few nights ago. The dry leaf smells just like the 3 descriptors TDJ lists — sweet red beans, herbs, butter. The taste is much the same, moderately...” Read full tasting note
Sweet red beans, herbs, butter
Umami★★☆☆ / Astringency★★☆☆
Body★★★☆ / Firing★★☆☆
The Tenryû mountain sencha known as Y-2 is now very rare in Shizuoka, and might seem to have almost completely disappeared. In reality, however, Y-2 is hiding in plain sight since it is also known as Yutaka-midori, and has been grown widely in Kagoshima since the 1960s. Prized for its earliness, it is usually shaded before being made into fukamushi cha. Y-2 was selected in Shizuoka from Asatsuyu seeds in 1949. However, it was in Kagoshima that it became popular and acquired the name “Yutaka-midori” in 1966. It is very rare in other places, and it is even harder to find unshaded Yutaka-midori that has gone through standard steaming like this sencha from Tenryû.
This sencha has an overall sweet fragrance that includes notes of toasted bread and undertones of wild herbs.
There is a touch of umami in the mouth but also light bitterness, which is in fact typical of unshaded Yutaka-midori. The aftertaste is very long and sweet.
There is a surprising contrast between fruity and vanilla notes, and aromas of wild herbs, and also a light impression of camphor.
This sencha makes it clear that Yutaka-midori is a rather uncommon variety and that, without the intervention of shading and steaming, it can have a strong personality. It is a rich, robust tea, yet very fluid.
Type of tea : Futsumushi (normal-steamed) sencha
Origin : Tatsukawa, Tenryû Borough, Hamamatsu Town, Shizuoka Prefecture
Cultivar : Yutaka-midori
Harvest : May 8th, 2021
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