MITSUMI

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$15$17

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First Harvest (shincha) 2020

Description
The leaves of this high-grade fukamushi sencha are harvested at the end of April in the Chiran area (Kagoshima). This sencha is a blend of two cultivars, yabukita and yukata midori. Right after being harvested, leaves are deep-steamed to allow umami and sweetness to fully bloom. You should quickly brew this tea for only 45 seconds.

With next to no bitterness to taste, this sencha has a typical perfumed taste and a very fresh and pleasing aroma. Thanks to its low caffeine levels, you can enjoy this sencha all day long and its good amounts of theanine will help you relax and focus.

Producer

Origin
100% Japanese tea from Chiran
Quality and Type
High-Grade Organic Sencha
Process
Deep-steamed
Organic
No
Cultivars
Yutaka-Midori, Yabukita

Tasting Notes

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

Conservation

Unopened
1 Year

Opened
6 weeks

Preparation

Tea quantity
6g /0.21oz

Water quantity
160ml /5.41oz

Temperature
80C / 176F

Brewing time
45s

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Tasting Guide

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.

ASTRINGENCY

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.

Related Products

MITSUMI

$15$17

Clear

First Harvest (shincha) 2020

Description
The leaves of this high-grade fukamushi sencha are harvested at the end of April in the Chiran area (Kagoshima). This sencha is a blend of two cultivars, yabukita and yukata midori. Right after being harvested, leaves are deep-steamed to allow umami and sweetness to fully bloom. You should quickly brew this tea for only 45 seconds.

With next to no bitterness to taste, this sencha has a typical perfumed taste and a very fresh and pleasing aroma. Thanks to its low caffeine levels, you can enjoy this sencha all day long and its good amounts of theanine will help you relax and focus.

Producer

Origin
100% Japanese tea from Chiran
Quality and Type
High-Grade Organic Sencha
Process
Deep-steamed
Organic
No
Cultivars
Yutaka-Midori, Yabukita

Tasting Notes

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

Conservation

Unopened
1 Year

Opened
6 weeks

Preparation

Tea quantity
6g /0.21oz

Water quantity
160ml /5.41oz

Temperature
80C / 176F

Brewing time
45s

 

 

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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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