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Yame Sencha Grade 1
This tea comes from Yame, a region in Fukuoka prefecture on the southern island of Kyushu. Yame Sencha Grade 1 is made with leaves typically picked around the 10th day after the first flush harvest has begun. Because the bushes are shaded before harvesting, it retains a strong umami flavor.
Yame, Fukuoka 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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