Origin: Yame, Japan
Manufacturer: Hoshino Seichaen
Features:High-quality steamed Japanese green tea
Preparation method: To prepare it, use 7-8 grams of the product and minimally mineralized water, with fixed residue not exceeding 50 mg/l, at 70 °C and a preheated teapot of small volume (150-250 ml).
Prepare 1-minute infusions, three of which will give you richly flavored infusions, while subsequent ones will be milder and sweeter. As the infusions go on, use increasingly hot water until you reach a temperature of 90-95°C.
After opening, store tightly sealed in the refrigerator at a temperature of 5°C.
If you don't have the right tools to brew your own Sencha, you can choose from our teapots and cups and take a look at the sets available.
Sencha Satsuki - Hoshino Seichaen
Sencha Satsuki is a Japanese green tea that is very representative of Hoshino Seichaen. It is a mid-range Sencha, in which, however, the special and unique properties of Sencha are perfectly combined with the peculiarities of shaded green teas from a particularly suitable area such as Yame. Its taste is deep, full-bodied and fresh, and from a quality point of view it is comparable to Sencha Manpukuzan or Takaragi from Marukyu-Koyamaen.
The Producer - Hoshino Seichaen
Hoshino Seichaen's plantations, also nicknamed the tea garden, are located in the Hoshi Valley, which is part of the Gyokuro Valley located in turn in Yame, southern Japan. The company has been working since the 1950s to ensure that its plantations, cultivation and labor standards, as well as tea processing facilities are distinguished by efficiency and quality.
Hoshino Seichaen specializes in the production of the highest quality Matcha, Gyokuro and Sencha teas. Then again, in addition to the skill and craftsmanship of tea makers, there is also an area incredibly suited for growing green tea to lend a not inconsiderable hand.
Preparation of Sencha Satsuki - Hoshino Seichaen
Use 7-8 grams of product and minimally mineralized water, with a fixed residue of no more than 50 mg/l, at 70 °C and a preheated teapot of small volume (150-250 ml). Prepare 1-minute infusions, three of which will give you richly flavored infusions, while subsequent ones will be milder and sweeter. As the infusions go on, use increasingly hot water until you reach a temperature of 90-95°C. The first two infusions will give a tea with an intense but at the same time delicate flavor, with subsequent infusions the tea will inevitably lose its intensity but reveal its sweet character.
After opening and use, store tightly closed in the refrigerator at 5 °C.
