Hide

Welcome to Steepster, an online tea community.

Write a tea journal, see what others are drinking and get recommendations from people you trust. or Learn More

"Ujibashi San no Ma" (Kirameki) Uji Asamushi Sencha

Tea type
Green Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Shinobi_cha
Average preparation
150 °F / 65 °C 1 min, 15 sec

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

2 Want it Want it

1 Own it Own it

4 Tasting Notes View all

  • “The scent of this Kirameki sencha is quite sweet and rich even before the dry leaves hit the preheated pot. Deep green leaves, 4.7 grams into my 5 oz kyusu. 1st infusion in my kyusu was with...” Read full tasting note
    83
    teaddict 311 tasting notes
  • “Smooth, and the flavors are delicious and well-balanced! I think the best parameters I've tried thus far are: 1g per 1oz, 140 F: 2 mins, then 45 seconds, then 2 mins 15 seconds All three...” Read full tasting note
    97
    Shinobi_cha 280 tasting notes
  • “Quite a nice Asamushi from O-Cha..actually from the Tsuen Tea house said to be one of the oldest in Japan. This tasting is the Shincha version btw. Went fairly cool and a min 30 first steep. nice...” Read full tasting note
    80
    iannon 11 tasting notes

From O-Cha.com

It’s our pleasure to be able to offer the outstanding handpicked Uji sencha “Ujibashi San no Ma”, from Japan’s oldest teashop, Tsuen Tea. This item, (released as “Kirameki” when offered as shincha in the spring), is picked by hand using only the top select 100% Yabukita leaves from the first harvest. It is harvested in a way no machine can ever hope to match. This lightly steamed sencha (asamushi) yields a very wonderful nice grassy aroma. Here is your chance to try some of the best of what Japan has to offer in Japanese green tea.

Ease of Brewing Advanced – A little prior green tea experience recommended.
Growing Region 100% Uji
Year Harvested
Harvest First Harvest “Shincha”
Grown Under Full Sun
Steaming Light
Color Yellow-Green
Aroma Medium
Taste Medium
Astringency Mild
Consistency Clear
Breed Yabukita
Recommended Brew Temp 175F / 79C
Recommended Brew Time 1.5 minutes
Recommended Leaf to Water Ratio .6g per 1oz (30ml) water

About O-Cha.com View company

Company description not available.

4 Tasting Notes

83
311 tasting notes

The scent of this Kirameki sencha is quite sweet and rich even before the dry leaves hit the preheated pot. Deep green leaves, 4.7 grams into my 5 oz kyusu.

1st infusion in my kyusu was with cooler water, 150 degrees, and absurdly short at 20 seconds (I was thirsty and impatient). Sweet peas, vegetal, but of course too dilute for best impression.

2nd infusion at 30 seconds, 155 degrees, much better, a hint of astringency behind the warm, vegetal, grassy sweetness.

3rd infusion at 45 seconds, 165 degrees, warm, sweet, grassy, delicious. A hint of that warmth of sun-warmed dry hay, not quite caramel, but deep and lovely.

4th 160 degrees, 90 seconds, milder than I expected for what was a longer-than-anticipated infusion—really seems rather dilute. That rich depth of the last infusion is not there, but what is here is sweet and pleasant, if not deep.

5th 170 degrees, about 2 minutes, and again, the depth is lacking but the surface is still good. I now really regret that first too-short infusion because this tea doesn’t seem to be giving me the many infusions that compensate for the first mistake.

Overall, another lovely tea, and I’ll be a lot more careful iwth the first infusions next time. 45 seconds is probably a better starting time, then 30, 60, 90, 2 min.

Preparation
155 °F / 68 °C 0 min, 30 sec

Login or sign up to leave a comment.

97
280 tasting notes

Smooth, and the flavors are delicious and well-balanced!

I think the best parameters I’ve tried thus far are:
1g per 1oz, 140 F: 2 mins, then 45 seconds, then 2 mins 15 seconds

All three steepings were very pleasing. The third was surprisingly still full of flavor and subtlety. This tea showed that I could find a good asamushi sencha outside of Honyama. I didn’t doubt that it was possible, but hadn’t had any light-steamed sencha that compared. I recommend it!

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

Login or sign up to leave a comment.

80
11 tasting notes

Quite a nice Asamushi from O-Cha..actually from the Tsuen Tea house said to be one of the oldest in Japan. This tasting is the Shincha version btw. Went fairly cool and a min 30 first steep. nice astringency balance. second steep went 1 min and then back up on third and fourth while going a bit hotter each time. not my favorite Asa Shincha but definitely worth a shot

Preparation
155 °F / 68 °C 1 min, 30 sec
Shinobi_cha

What’s your favorite(s)?

iannon

I think so far my go to Asa (shincha version only) has been the Maiko Kinari , almost equaled by O-chas Warashina Supreme

Shinobi_cha

Ah, I missed that one (Kinari) this year. And it appears the Warashina (permanently… unless Kevin brings it back). The Kinari is on my list… good to know. I think my favorite the last two years are the hashiri shincha’s from Den’s Tea (and parent co. Shirakata Denshiro Shoten).

Login or sign up to leave a comment.