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Yamakai Sencha – 2010 1st Harvest Shizuoka Sencha

One sniff and I’m already in love: the scent is sweet and rich. 5 grams of tea to my 150mL kyusu, prewarmed, water to 140 degrees per Greg’s brewing recommendation.

Brewing 2 minutes first steep, throwing caution to the wind…and it is sweet and rich.

30 second 2nd steep, delicious and sweet, a bit astringent and nutty too.

For 3 steep, heating the water to 150, just to play a little more, and steeping 1 minute—similar to previous infusion, but a bit lighter in body and richness—really think it’s done at 3.

I may play with it a bit more next time, because I am concerned that the very long first steep took a bit more of the punch that should have been left for the later steeps.

Overall, this is a lovely sencha. Without a head-to-head comparison, it’s hard to rank it other than saying it’s right up there with my top-tier senchas. Lovely for breakfast this morning with toast with honey-butter.

Preparation
140 °F / 60 °C 2 min, 0 sec

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Bio

I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Location

Los Angeles

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