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Okumidori Sencha Shirakawa
This bush was developed through cross-breeding between Yabukita (mother) and Shizuoka #16 (father) by the tea research center of the Ministry of Agriculture, Forestry and Fisheries and placed in the Registry in 1974. This tea has an excellent taste and aroma. Okumidori has darker green and a higher content of chlorophyll.
Shirakawa, Gifu Region
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About Sencha Variety
Sencha, the most commonly drunk green tea in Japan was first produced in Uji (the outskirts of Kyoto) in the 18th Century and is now produced in many parts of the country. First flush tea, harvested from late April through mid-May, is considered the best of its kind. Sencha has the perfect balance of briskness and sweetness.
Water: 155-170 F Tea: 3g per cup (6-8 ounces of water) Infusion: 1 minute
1. Boil freshly drawn water and let it cool down to the appropriate temperature.
2. Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.
3. Pour water into the pot and allow the indicated time for proper infusion.
4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.
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