Sencha from Fuji, Yama no Ibuki cultivar
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.
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