Sencha of the Earth

Tea type
Green Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Shinobi_cha
Average preparation
170 °F / 76 °C 2 min, 15 sec 17 oz / 512 ml

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11 Tasting Notes View all

From Obubu Tea

Balancing sweetness with bitterness, the Sencha of the Earth or 大地の煎茶, was named because it comes from standard tea plants over 30 years old. The strength of these plants is simply amazing, and we can feel the power of the earth as we drink it. Grown on northwest facing slopes near the Wazuka River.

Product name: Sencha of the Earth
Ingredients: 100% aracha from Wazuka, Kyoto
Tea plant: Standard plants, about 30 years old
Cultivation notes: Open air (uncovered)
Harvest period: mid-May
Processing notes: light steaming (about 20 seconds)
Product size: 1 bag (24.5 x11.5 x2.0 cm / 9.65 x4.53 x0.79 in)
Weight of contents: 100 g / 3.53 oz
Producer: Akihiro Kita
Expiration: Good for 6 months from shipment
Storage: Seal tightly and refrigerate

About Obubu Tea View company

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11 Tasting Notes

96
6770 tasting notes

Thanks Brian for this one!!!

This is wonderful! I really like this! It has a fresh veggies type smell before infusing and after it smells like steamed asparagus! The taste is like a creamy-basil-pesto type taste which I LOVE as a taste in food and think it’s delightful in tea as well!

Batrachoid

I have to wonder how it’d turn out as fukamushi. Yum!

Shinobi_cha

I totally agree, I described it as basil-pesto exactly too!

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91
4421 tasting notes

This is a fantastic Sencha. Each time I try a tea from Obubu I am impressed by the flavor. No exception with this tea.

There is an earthiness to this Sencha that I don’t think I’ve experienced in another Sencha. It also has a charming spice note to it that is quite good. Certainly one of the most interesting and unusual Sencha teas I’ve tasted recently, and I am really liking it.

Off to write a review!

Shinobi_cha

You know one reason it is so different? I just learned this the other day. It is a different cultivar of tea plant – zairai. Nowadays, the most common/popular breed is the Yabukita cultivar because of the taste and resistance to pests. However, zairai is the oldest cultivar in Japan. This was my favorite tea from Obubu!

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92
280 tasting notes

So far, none of Obubu’s teas have really made me think, ’I’ve got to try that again some day (or rather, order a bag of it at some point)’.
But this one will make me reconsider. Nice to have Steepster, so I can look things up that I enjoyed.

The dry leaf smelled faintly peppery and sweet. The wet leaf in the pot was fantastic — it smelled more strongly of pepper, which quickly dissipated, then gave way to creamy notes and I even smelled what I would describe as plantains.
The tea itself was delicious – it had a light, almost playful sweetness up front, like sweet cream (and yes, the creaminess in the aroma was present in the taste!), then was perhaps fruity, like the smell of apricots.

The 2nd steeping, the wet leaf smelled like pesto — olive oil and basil are probably the best ways I could describe it. The taste had less creaminess to it, but was still sweet and more strongly like apricot again.

I tried an ice steeping as well, and it had more of the traditional balance of slight bitterness, marine, vegetal, and sweet that I’m used to, but it was good as well.

This is quite a unique sencha and I wish Obubu had a better description of it. It sounds somewhat bland or uninteresting from their website, but I still hoped it would stand out (I guess because I’m down to my last samples, and I was hoping this other of their higher quality teas would be really delicious). Well, my hopes weren’t for naught.

Preparation
160 °F / 71 °C 1 min, 30 sec

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84
256 tasting notes

I prefer this brewed with the Standard method, not so think on the tongue. GREAT WITH SUSHI!

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72
277 tasting notes

This is a gentle Sencha. Much less intense and bitter than most I’ve had most of the time.

This has a nice medium green.. A moderate zucchini rind sort of green.

The bitterness is very light and nicely tasty.

2g to 2oz, 15 sec. 5 steeps.

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77
2400 tasting notes

Tea #2 from the Obubu sample pack. I noticed this tea also brews up lightly — it isn’t the same color as the picture on their website. I used a small Japanese teapot that holds about 4 oz of tea and 1/2 the 5 gram sample. I wonder if I should be using the whole thing?

This tea is nice but I am not overly impressed with it. Compared to the"brightness" sencha of yesterday it definitely has a more assertive and bitter aftertaste although the notes up front are marine-y and vegetal.

I steeped the first pot for 2 minutes because I didn’t think it was dark enough after checking out the color. Then the 2nd steep I did for 60 seconds and it was a little bit better but I still didn’t love it. Not sure what I should be doing for better results with this one — or perhaps I just prefer more deeply steamed senchas.

Preparation
170 °F / 76 °C 1 min, 30 sec 1 tsp 4 OZ / 118 ML
Stephanie

I’m a bit sencha picky, myself. I had Sencha of the Sun from them and it was not for me. I prefer Den’s Sencha Fukamidori or Shincha. shrug

TeaBrat

I love Den’s tea too but wanted to try something different

Stephanie

Yeah, totally! :D

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495 tasting notes

Saturday Sipdown #4!

I had just barely enough leaf left for one cup, so I used what I could even though I underleafed it a tad. I also used a lower temperature — 77C instead of 80C.

Oddly enough, I think underleafing it even more works! This time, I detected flavours I hadn’t in the past – I tasted honey in the midsip and stone fruits in the aftertaste, even with the typical sencha flavour in the front.

Very interesting.

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