The leaves of Organic Green Tea Sencha Ayame come from Koyu, Miyazaki, and were machine-harvested in early spring.
The cultivar is Asatsuyu, typical of the Kyoto area, with plants that grow well in warm, sunny areas such as those in southern Japan and instead shy away from harsher climates. Asatsuyu gives yields that are not very abundant but are characterized by delicate, high-quality leaves and sweet, intense umami.
This sencha has an enveloping aroma and an elegant, smooth, sweet taste that invites a sensory experience to be repeated several times a day.
Tasting - Sight and Smell
Ayame Sencha Organic Green Tea has predominantly thin, needle-like leaves with a glossy surface, with a few leaves that are just wider and flattened. The color is a brilliant forest green with emerald highlights. Once infused, the very tender leaves of this sencha give off very fresh, vegetal and slightly herbaceous aromas, with a hint of arugula, while the finish on the nose has a vague almondy, sweet hint. The liquor is a deep, bright greenish-yellow.
Tasting Notes
Classic or KYUSU TEA
The first sip of organic Sencha Ayame green tea allows one to immediately perceive the very soft umami in the opening, with vegetal notes of spinach and buttery chard. This is followed by sweet notes, with a memory of boiled chestnut and praline almonds and a finish marked by a fleeting marine hint. The body of this tea is medium-light, but extremely silky, with no bitterness or astringency and a persistence that reveals a pleasant buttery, savory note to envelop the palate.
Location of origin
Koyu, Miyazaki, Japan
Infusion method
Put 5 grams of Organic Sencha Ayame Green Tea leaves (about three teaspoons) in a Japanese Kyusu-type teapot or, in its absence in a teapot possibly with a wide, flat bottom.
Pour 250 ml water at a temperature of 70°C over the leaves, and after a minute and a half you can start pouring the infusion into cups. To make the most of the leaves and continue the taste experience with this tea we also recommend making three more infusions of the same leaves with the same quantity and temperature parameters but lengthening the infusion time by 5-10 seconds.
The tea can be filtered for easier tasting time and also the infusion times here above are meant to be purely indicative so one can also adjust according to one's personal taste.
Since we are talking about a Japanese green tea we remind you that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter we recommend, with the same grams of leaves per amount of water an infusion time of about 10 minutes.
We recommend storing in a cool, dry place away from direct sunlight.
