A blend of Yabukita and Sae-Midori cultivars, this exceptional sencha made by Koga cha gyo is served onboard a luxury cruise train in Kyushu to showcase the wonderful quality and taste of Yame tea.
As soon as you open its bag, a mouthwatering combination of milk, steamed edamame and toasted pine nut scents will greet you. In your cup, you will enjoy its vibrant green hue and light-bodied liquor. The subtle umami and consistent sweetness of this sencha are particularly enjoyable as they are highlighted by a slight hint of astringency.
For more details and steeping recommendations, feel free to read the in-depth review prepared by our tea taster Alex.
Yabukita & Sae-Midori
A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.
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.
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 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 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.
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.
The fragrance of a cup of green tea can vary from a highly roasted aroma to a fresh one.
Tea for 2 cups
6g / 0.21oz
150ml / ~5 fl oz
80C / 176F
Food Pairing Recommendations
This sencha can be paired with a grilled or raw sweet corn salad tossed with fresh stone fruit such as peaches or nectarines. You can also enjoy this tea with a steamed and lightly salted edamame or a small bowl of Goma-ae, a traditional Japanese side dish.
Koga Kumiko san represents the fourth generation at her family business KOGACHA GYO in Yame, Fukuoka. Working alongside her mother, president of the company, and her father, director of operations, she is a tea instructor.
Dedicated to lead her company through the challenges of the green tea industry in the 21st century, she is in charge of overseas sales. She also travels around the world to give tea seminars to introduce Yame green tea to foreign tea lovers.
Conservation & Packing
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.
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