2018 Sencha Spring Dew green tea

Sencha Spring Dew

$15.00$112.00

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Green Tea

Sencha Spring Dew

 

Appearance: rich, deep-green, thin-needle shape leaves of varying sizes

Grade: Ichibancha

Oxidation: none

Manufacture: steamed and oven-fired (baked) Sencha leaf.

Steaming Style: Asamushi (light steaming)

Flavor: enticing, sweet, and woodsy

Aroma: refreshing, slightly mineral fragrance

Liquor: Pale green tea liquor

 

Uji (Ujitawara),
Kyoto Prefecture, Japan

2018 1st Spring Pluck Ichibancha
(May, June)

Use 1 teaspoon (2 grams) or 2 teaspoons (4 grams) per 4 oz water
Steep 2-3 infusions at 1 minute each
Water temperature should be 160°F-170°F

Asian description: ‘column of steam steadily rising’ water.
That’s when a column of steam begins to rise from the surface.
(or boil the water and let it rest for three to four minutes)

 

Notes on Steeping Japanese Green Tea

Green tea leaf varies more by volume to weight than any other class of tea except white tea. Some green teas are comprised of large leaves, others have small leaves. Some green teas are light and fluffy; others are rolled, twisted and dense. Our recommendation for how much to use for each of our green teas may surprise you with the quantity listed, but they are all measured to deliver delicious taste.

Japanese green teas are generally uniform in shape and size.
If you will be re-steeping your Japanese green tea, it is important to use a full measure of leaf when steeping green tea.

Measure the capacity of your teapot

Fill your teapot to its functional capacity with water and then measure this volume of water in ounces. Divide this number by 4. Most recommendations for the amount of Japanese green tea to use are based on 4 ounces of water. So, for example, a 24-ounce teapot would require 6 measures of tea to make a full-strength pot of tea.
If you intend to re-steep the leaf, you may want to only prepare half a teapot of tea and then re-steep the leaf.

Steeping tips for preparing Japanese Green Tea

Keep the leaf in the water for the appropriate amount of time.
Green tea leaves are rarely ‘in the water’ for longer than 2 minutes at a time ( often less ), so start with a 2 minute steep, and taste a tea that is ‘new to you’ every 30 seconds after.

Green tea leaves can be steeped again, usually 2 to 3 times, depending on the tea, at the same or a slightly hotter water temperature than used for the initial steeping.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping green tea.

Try both longer and shorter steeping times and see which you prefer.

It is critical that you use cooler water when steeping first-of-the-spring-season green tea such as Japanese 1st Pluck Ichibancha green teas. Tender leaves can scorch if exposed to water that is too hot, producing a bitter, astringent,
and unpleasant cup of tea.

lleaf2 Ice Melted Sencha Instructions

Sencha is the most popular tea in Japan, and each tea producing region puts its own signature stamp on the taste of this classic Japanese tea.

The growing conditions in Uji (Kyoto) produce teas with almost no astringency and generous sweetness. Our Sencha Spring Dew certainly lives up to this – in the cup it is sweet yet fresh and lively tasting  – and a bit crisp – without the grassy astringency common in so many other Senchas.

There is much pleasure in a cup of this tea, and it is a perfect choice for experienced Sencha lovers as well as those becoming famiiar with Japanese Sencha for the first time.

Uji (Kyoto) is the birthplace of tea in Japan, and remains the heart of tea culture in Japan. Kyoto, the former Imperial city of Japan, is the place where the tea ceremony was established by Sen Rikyu, the last and most influential tea master of the 16th century.

Uji has long enjoyed it’s well-earned reputation as the region producing Japan’s finest teas. In Kamakura period Japan (12th-14th centuries), tea seeds were planted in the grounds of various temples throughout Kyoto and the Uji area by EIsai and his disciples. The first temple tea garden is believed to have been planted at Kyoto’s Kozanji Temple by Eisai.

img-temple_tea_garden

Shortly after, cultivation of tea began in earnest (apart from temple gardens) on Togonoo mountain in Kyoto. Tea production continued with the development of tea gardens in Uji by Ashikaga Yoshimatsu, the 3rd shogun of the Ashikaga shogunate. He developed six special tea gardens for the cultivation of fine tea which was enjoyed by members of the imperial family and the warrior elite.

Important warlords such as Oda Nobunaga (1534-1582) and Toyotomi Hideyoshi (1536-1598) were students of Sen Rikyu and drank powdered tea cultivated in these tea gardens.

img-Toyotomi-Hideoyshi

Today the tradition of producing both fine powdered green tea (Matcha) and leaf green tea (Sencha) continues in Uji. The cultural importance of tea is deeply felt in the Uji area, and tea producers here enjoy their place of importance in the development of tea culture in Japan.

Many variables make Uji tea distinctive –

the terroir
the plant varietals and cultivars
the dedication to quality tea production that is shown by  successive members of long-standing tea producing families
the resulting care bestowed on all aspects of the cultivation and manufacture of Uji leaf teas and Matcha