Sencha, Musashi Kaori 2019・煎茶
This sencha is refreshing and sophisticated. Its round texture is what stands out—where other green teas deliver with umami or floral aroma, this sencha is soft, deep, mellow. It reminds us of delicate spring water and Chinese dragonwells.
The musashi kaori cultivar has origins in Taiwan, similar to the "sora" sencha that we previously carried. It is a cross breed of the Japanese-native "sayama midori" and the Taiwanese "ying zhi hongxin" cultivars—ying zhi hongxin is also the cultivar from which Taiwanese milk oolongs originate. It was first developed in the Saitama Prefecture, just north of Tokyo and is most commonly found in that region. We were surprised to discover that our producer grows musashi kaori in Shizuoka.
Senchas are the most commonly drunk loose leaf teas in Japan, making up 70% of the country's tea production. It is usually highly vegetal and seaweed-like in flavor. The most revered senchas strike a perfect balance of vegetal flavor, sugary aroma, bitterness, and astringency.
Notes of watermelon rind & rock candy.
Harvested: May 2019
Cultivar: musashi kaori
How to brew:
4 grams (1 spoonful) / 170° F / 150 ml (5 oz) / 1 min