Sencha from Fuji, Yama no Ibuki cultivar

Tea type
Green Tea
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Edit tea info Last updated by Shinobi_cha
Average preparation
160 °F / 71 °C 1 min, 15 sec

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  • “I am _so_ glad I got this tea! I've never had this cultivar before, so it was fun to notice the similarities and differences to others. I asked Florent (one of the owners) which of two Kabusechas...” Read full tasting note
    94
    Shinobi_cha 280 tasting notes

From Thes du Japon

Type of tea : Futsumushi sencha (normal-steamed sencha)
Origin: Shizuoka Prefecture, Fuji City, Imamiya
Cultivar: Yama no Hibuki
Harvest: First spring harvest (ichiban cha)

Yama no Hibuki is another cultivar that is in vogue. Developed from Yabukita seeds, it is a true early variety that is most remarkable for its high content of theanine, the amino acid that makes tea taste sweet.

In order to enhance this feature, the producer covers his Yama no Ibuki tea plants one week before he plans to begin harvesting. This reduces the transformation of theanine into tannin (astringent catechin). The sencha produced in this way is very sweet, has absolutely no astringency and closely resembles a kabuse-cha. In fact, this sencha has the very special heady scent of teas grown in the shade (kabuse-cha, gyokuro, matcha), and a sweet taste in which there are also hints of arrowroot and flowers. The mellow flavour is very deep and long in the mouth.

This sencha is one of the most highly recommended for those who enjoy the special mellowness of Japanese teas.

Steeping method
Quantity of leaves*: 3-4 g / 1-1.3 tsp per person
Quantity of water: 70 ml / 1/4 cup per person
Water temperature: 70°C / 158°F
Steeping time: 70-80 seconds

About Thes du Japon View company

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1 Tasting Note

94
280 tasting notes

I am so glad I got this tea!

I’ve never had this cultivar before, so it was fun to notice the similarities and differences to others. I asked Florent (one of the owners) which of two Kabusechas to recommend, and he said this one. This isn’t technically a true Kabusecha, but the lines are very blurred (the leaves were shaded 1 week prior to picking).

As the description states, the tea is machine harvested, so the leaves are small. However, there are very little tiny bits of leaf like you would find in a fukamushi; instead, they are very consistent, dark, twisted leaves. When brewed, they open up very nicely as well.

Amazingly (for a Japanese green), the liquor is very consistent in color from steep to steep. Typically, I expect the first to be clearer, and the second to be quite dark and full of little bits of leaf. Instead, this tea is a very pleasing, bright, yellowish-green, every single time.

I’m going to have to keep cupping this to get a good description/idea of all the various aromas present, but it is definitely like fresh green beans, flowers, and has a sweet, delicious, noticeable aftertaste.

Once I had tasted the first sip, I was so thankful to know I’d have it around for a while!

Preparation
160 °F / 71 °C 1 min, 15 sec

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