Micro-fermented sencha from Sayama, Musashi-kaori cultivar

Tea type
Green Tea
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Edit tea info Last updated by Shinobi_cha
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165 °F / 73 °C 1 min, 15 sec

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From Thes du Japon

Type of tea: “Micro-fermented” sencha (bihakkô-cha)
Origin: Sayama tea from Iruma City, Saitama Prefecture
Cultivar: Musashi-kaori
Harvest: First spring harvest

Saitama Prefecture is a small but famous Japanese tea-producing area located just north of Tokyo.
This unique sencha was created by Hiruma Yoshiaki, a talented producer who has won many awards for his innovative, pioneering work.
For his series of bihakkô (micro-fermented) senchas, he applies Chinese and Taiwanese oolong tea-wilting methods to Japanese sencha. His goal is to produce the captivating floral fragrance of those types of teas.

Mr. Yoshiaki uses the rare Musashi-kaori cultivar developed in Saitama Prefecture. This cultivar’s ancestors include the Taiwanese Luanze cultivar.
When steeped, the tea produces a delicate aroma of sweet flowers that immediately recalls Taiwanese oolong tea. It also has a subtle earthy note.
The taste of the liquor is light, well-balanced and refreshing. This tea is very pleasant to drink, and leaves an agreeable floral taste in the mouth.

This unusual, surprising tea absolutely merits discovery.

Steeping method
Quantity of leaves*: 3 g / 1 tsp per person
Quantity of water: 70 ml / 1/4 cup per person
Water temperature: 70°C / 158°F
Steeping time: 50 seconds

*If you are making tea for just one person, increase the quantity of leaves slightly.

About Thes du Japon View company

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2 Tasting Notes

280 tasting notes

This tea is similar to Thes du Japon’s “Sayama-kaori” micro-fermented (or oxidized) sencha. However, while that tea is very much like a green oolong (losing most of its sencha characteristics), this tea is a nice balance.

As seems to be the norm with Thes du Japon, at least the teas they carry produced by Mr. Hiruma, the leaves of this one are a mix of sizes, with a good percentage being very long, beautiful needles (1" – 1.5").

I’ve brewed it for the recommended lengths of time (40s, 50s), but have found I enjoy it on the longer end (50s or 1 minute).

At first, it is refreshing, slightly astringent and earthy, its sencha-like qualities coming through. Unique and fun though, is that oolong qualities follow – a pleasant, flowery aroma.

The best part though is at the end — it leaves an intense and deliciously sweet (and flowery) aftertaste… and remains for a good while (I noticed it still present at least 10-15 minutes later).

I’m glad I chose this one, it is excellent.

160 °F / 71 °C 1 min, 0 sec

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40 tasting notes

One of my favorites — every time I drink this tea, I can’t believe I’m drinking a japanese green. I’ve only had these flavors in tightly rolled, high mountain Taiwanese oolongs.

I save this one for special occasions. A true treat!

165 °F / 73 °C 1 min, 15 sec

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