ISAMI

Competition Sencha

ISAMI
ISAMI
ISAMI
ISAMI
ISAMI
ISAMI
ISAMI
ISAMI
ISAMI
ISAMI
Regular price ¥3,000
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At a glance


An incredibly sweet competition grade Sencha from Okuyame. Without any bitterness, relax with this Theanine packed tea boasting a 2% concentration which is comparable to Matcha.

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Description

2024 first harvest

Isami is a remarkably sweet competition grade sencha that hails from the misty vales of Okuyame. The keyword for Isami is relaxation: with Kakuda Seicha’s signature high levels of theanine and a smooth mouthfeel, you’ll want to sink into a comfortable chair as you sip.

The method used to cultivate their tea boasts a theanine concentration of a whopping 2%, comparable to high-grade matcha

Kakuda san recommends pairing this tea with a traditional Japanese red bean jelly or an equivalent, slightly sweet and refreshing treat.

Isami is a combination of Yabukita, picked in its earliest stage, and the rarer variety Ooiwase, creates a strong sweet taste that is accompanied by the aroma of young leaves.

Notes of blackcurrant and cassis spread over the tongue during the first brew, and the second remains unblemished, a sippable harmony of umami and light fruit. There is absolutely no bitterness to be found. 


Information

Net Weight: 100g
Harvest: 2024
Origin: 100% Japanese tea from Yame
Quality and type: Competition Sencha
Organic: No
Cultivars: Yabukita, Ooiwase
Conservation: 1 year unopened
Optimal tasting: within 6 weeks after opening

Brewing Instructions



tea leaves Tea for 2
8g / 0.28 oz

water dosimeter Water
200ml / ~6.76 fl oz

tea spoons Temperature
70C / 158F

time iconTime
40s


Tasting Guide

Aromatic Profiles

KAKUDA TATSUYA


Since 1970, Kakuda Seicha has been producing robust, perfectly balanced sencha that are a perfect reflection of their Okuyame origins. From field to factory, every aspect of the tea cultivation and production process is overseen by the now third-generation Tea Master Kakuda Tatsuya.

They attribute their success to two things: the natural blessings of the Okuyame area, and their quantitative approach to tea cultivation.


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