Sencha of the Gushing Brook from Kyoto Obubu Tea Farms

Sencha of the Gushing Brook

Tea type
Green Tea
Ingredients
Green Tea
Flavors
Alfalfa, Bitter, Cauliflower, Chard, Dry Grass, Earthy, Freshly Cut Grass, Green, Hay, Kale, Mineral, Nori, Savory, Smooth, Spinach, Thick, Vegetable Broth, Vegetables, Vegetal, Viscous, Broccoli, Clean, Grassy, Silky, Spring Water, Umami, Eucalyptus, Floral, Peas, Spices
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
160 °F / 71 °C 0 min, 45 sec 7 g 11 oz / 324 ml

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4 Tasting Notes View all

  • “Tasted during one of the Gloral Japanese Tea Association courses. The dry leaf is long, dark green, and glossy. It is herbaceous with a surrounding tone of summer florals. After brewing the leaves...” Read full tasting note
    81
  • “DIY Kyoto Obubu Advent Calendar – Day 10 Not gonna lie, I ate some pickled okra right before this, and the briny taste is lingering at the back of my throat and making it difficult to taste this...” Read full tasting note
    85
  • “I love the poetic name of this tea. And the beautiful, thin dark needle shaped leaves are just as enchanting as its name. Perfectly intact and pristine leaves that when steeped, unfurl into these...” Read full tasting note
    73

From Kyoto Obubu Tea Farms

Sencha of the Gushing Brook is a medium-bodied vibrant spring tea. Bright and sunny in the cup it has some gentle bitterness accompanied by the refreshing fruity notes of cherry and grape. With a smooth and silky finish, it is a really enjoyable spring Sencha.

Taste: Astringent
Body: Medium
Texture: Sharp
Length: Long
Harvest: May
Tea Cultivar: Saemidori
Origin: Wazuka
Cultivation: Unshaded
Processing: Lightly Steamed, Rolled, Dried

About Kyoto Obubu Tea Farms View company

It started with a single cup of tea. As the legend goes, our president Akihiro Kita, or Akky-san, visited Wazuka, Kyoto one fateful day. At the time, Akky-san was still a college student in search for life's calling. After trying the region's famous Ujicha (literally meaning tea from the Uji district), he immediately fell in love and his passion for green tea was born. He had finally found what he was looking for in that one simple cup of tea. After fifteen years of learning to master the art of growing tea from tea farmers in Wazuka, Kyoto Obubu Tea Farms was born and as they say, the rest is history. So what's an Obubu? Obubu is the Kyoto slang for tea. Here in the international department we call ourselves Obubu Tea. That's "Tea Tea" for the bilinguals. We love tea so much, we just had to have it twice in our name. Now Obubu means more than just tea to us. It means, family, friends, passion and the place we call home. More than just tea. Though the roots of Obubu stem from tea, it has become more than that over the years. Obubu is an agricultural social venture, operating with three (1) bring quality Japanese tea to the world (2) contribute to the local and global community through tea (3) revitalize interest in tea and agriculture through education.

4 Tasting Notes

81
1237 tasting notes

Tasted during one of the Gloral Japanese Tea Association courses. The dry leaf is long, dark green, and glossy. It is herbaceous with a surrounding tone of summer florals. After brewing the leaves retain the herby note with a pronounced umami and floral tones. There is a slight astringency but nothing to crinkle the nose at. The flavor is slight grassy with some unique vegetal notes and a lovely umami. The mouthfeel is smooth.
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85
Recommended
3986 tasting notes

DIY Kyoto Obubu Advent Calendar – Day 10

Not gonna lie, I ate some pickled okra right before this, and the briny taste is lingering at the back of my throat and making it difficult to taste this tea ha ha… ^^’

This is an unshaded spring sencha. I never remember which of Obubu’s sencha is which, as they have so many and for some of them, the only difference is the cultivar. This is saemidori apparently, not that that means anything to me in terms of the flavor ha ha.

Since it’s not shaded, the flavor remains somewhat light but still smooth and rich. It’s quite mineral (makes sense given the name) with notes of cruciferous vegetables, specifically kale and broccoli. The texture is silky but not heavy, and there’s an underlying umami note that lingers into the finish. Definitely on the savory side, without much sweetness to it at all. Tiny touch of balancing bitterness near the end of the sip.

Really a lovely everyday kind of sencha, with classic flavors but perhaps a touch more refined. I think this might be one of their more expensive ones? I always get my teas through their subscription, so I don’t have a good grasp on the shop pricing he he. :P

Flavors: Broccoli, Clean, Earthy, Freshly Cut Grass, Grassy, Kale, Mineral, Savory, Silky, Smooth, Spring Water, Umami, Vegetable Broth, Vegetal

Preparation
160 °F / 71 °C 0 min, 45 sec 5 g 7 OZ / 200 ML
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73
676 tasting notes

I love the poetic name of this tea. And the beautiful, thin dark needle shaped leaves are just as enchanting as its name. Perfectly intact and pristine leaves that when steeped, unfurl into these glorious large leaves resembling a Taiwanese oolong.

Like the other Obubu teas I’ve tried, this one is mellower than your typical Sencha. Based on both looks and flavor, it also can easily fool you into thinking you’re having a Chinese green tea. There’s virtually no grassiness or umami here. Instead, it’s got a soft vegetal and faintly floral flavor along with some unusual eucalyptus like balmy notes and a touch of incense spice. Pale yellow color instead of the nuclear green liquor that most Japanese greens have.

Thanks for the sample Cameron!

Flavors: Eucalyptus, Floral, Peas, Spices, Vegetal

Preparation
165 °F / 73 °C 1 min, 0 sec 5 g 10 OZ / 300 ML
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