Organic Green Tea Sencha Kaori 50 gr

The leaves of Organic Sencha Kaori Green Tea come from Kirishima, Kagoshima and were machine harvested in early spring. Sourced from the Yabukita cultivar, the leaves were shaded for 9 days, a technique used to intensify umami and decrease astringency, resulting in a delicate and persuasive, slightly sweet-and-sour umami aroma that plays with our palate.

Place of origin

Kirishima, Kagoshima, Japan

Tasting – Sight and smell

Sencha Kaori green tea has bright dark green, needle-shaped, very thin and finely processed leaves with a glossy surface. Once infused, their color is a deep forest green and they become tender to the touch, giving off a soft vegetable aroma (asparagus, zucchini, spinach) with a slightly herbaceous note and marine finish of kombu seaweed. The liqueur in the cup is lime yellow, rather bright and barely opaque.

Tasting Notes

CLASSIC TEAPOT OR KYUSU

Sencha Kaori green tea opens with a firm umami and good savoriness, revealing a barely noticeable herbaceous and arugula note. It then evolves on the palate with buttery, soft and sweet hints of zucchini and spinach, leading to an even sweeter finish with a memory of boiled chestnut. The persistence is umami, vegetal and savory; a slight tinge of bitterness is perceptible only in the opening, but it soon evolves into sweetness and savoriness. A very soft-bodied and rounded sencha of medium density, with an excellent balance between the initial herbaceous notes and the sweeter, more enveloping secondary notes.

Brewing method

Place 5 grams of Organic Sencha Kaori 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 on 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 another three infusions of the same leaves with the same quantity and temperature parameters but extending the infusion time by 5-10 seconds.

The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.

As we are talking about a Japanese green tea, 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.

Store in a cool, dry place away from direct sunlight.

Discover the recipe for

Gluten Free Crepes

accompanied by a fantastic Sencha Kaori infusion!