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HATSUNO

PREMIUM KABUSECHA

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Description

First harvest tea (2021)

First introduced during our special Yame tea campaign, HATSUNO is an emerald-hued, deep-steamed (fukamushi) kabusecha created by Takaki san in Hoshinomura. This vibrant and aromatic shaded tea is a blend of the Okumidori and Fuji-Midori cultivars. Lingering notes of steamed spinach, bean sprout, and barley are accented by notes of dried gardenia and fresh grass. This is a great tea for everyday enjoyment.

The Okumidori cultivar offers a round and mellow taste with low astringency while delivering good caffeine contents.

Origin
100% Japanese tea from Yame
Quality and Type
Premium Kabusecha

Organic 
No

Cultivars
Okumidori, Fuji-Midori

Tasting Notes

sweetness

A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.

UMAMI

Although there is no official translation of the word “umami”, some call it “savory taste”: it leaves a mild and lasting pleasant brothy after taste and is recognized as one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It also induces salivation and a furriness sensation on the tongue, stimulating the throat, the roof and the back of the mouth. 

BITTERNESS

The natural bitterness of green tea comes from the way it is made. Unlike black and oolong teas, green teas are made from the unfermented leaves of the tea plant, which keeps the antioxidants intact, but also gives them the bitter taste. This bitterness can be regulated with the water temperature : the higher the more bitter and vice-versa.

CAFFEINE

Caffeine is a naturally-occurring stimulant, found in several plants. Caffeine is water soluble, and is extracted into the brewed cup when preparing tea. In most cases, tea has much less caffeine than coffee.

CATECHINS

Catechins are a type of polyphenol (EGCG) and are the main astringency component in green tea, long known as tannins. In order to release more catechins you will need higher brewing temperature at around 80 but this will also increase the astringency and bitterness of your tea because of the caffeine. Dont use such temperatures for Gyokuro.

THEANINE

L-theanine (here referred to as theanine) is an amino acid that has a relaxing, but not sedating, effect. It is renowned for its ability to put you in the ideal state of calm attentiveness. It can sharpen focus, while reducing stress and enhancing overall well-being. Theanine can interact with caffeine, allowing a smaller dose of caffeine to have a stronger effect in terms of boosting concentration and alertness.

FRAGRANCE

The fragrance of a cup of green tea can vary from a highly roasted aroma to a fresh one.

Preparation

Tea for 2
8g /0.28oz

Water
160ml /5.64oz

Temperature
80C / 176F

Brewing
90s

Producer

Takaki san took over his family tea business in 1999 from his father in Hoshinomura, Yame, Fukuoka.

His energy, the excellence of his products and love of his area have raised Takaki san to the position of leading voice among young tea producers in the Yame area. His green tea has won some of the highest national awards during the recent years and many will follow in the coming years we are sure of that!

Conservation & Packing

Unopened
8 months

Opened
3 weeks

Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.

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"Tea is nought but this: first you heat the water,
then you make the tea.
Then you drink it properly.
That is all you need to know."
Sen no Rikyu

 

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