Sencha of the Autumn Moon

Tea type
Green Tea
Not available
Dry Grass, Sweet, Astringent, Grass, Hay, Honey, Kale, Nutty, Vegetal, Grain, Moss, Pumpkin, Strawberry
Sold in
Not available
Not available
Not available
Edit tea info Last updated by Shinobi_cha
Average preparation
180 °F / 82 °C 0 min, 45 sec 4 g 6 oz / 185 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

1 Want it Want it

2 Own it Own it

11 Tasting Notes View all

From Obubu Tea

Otsukimi (お月見) literally means “moon viewing” and is closely associated with Japanese festivals celebrating the moon in Autumn. It is at this time of the year when the moon appears brightest, and Japanese eat certain dishes such as tsukimi dango (round, white dumplings), edamame (soybeans), Japanese chestnuts, etc.

Our Otsukimi Sencha or Sencha of the Autumn Moon was named after this Japanese tradition not only because we harvest it in late September when the festivals occur, but also because the tea leaves and stems produce a bright yellow-green sencha with a round flavor.

Product name: Sencha of the Autumn Moon
Ingredients: 100% aracha from Wazuka, Kyoto
Tea plant: Yabukita, 20 years old
Cultivation notes: Open air
Harvest period: October
Processing notes: Light steaming (30 sec)
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

Company description not available.

11 Tasting Notes

6768 tasting notes

I think this is REALLY incredible! This has all of the ‘right amounts’ of all of the stereotypical green flavors in it without any one flavor dominating the others. It leaves a sweeter after taste that is really wonderful!

If you were to put the song “I’m a little bit Country – I’m a little bit Rock N Roll” up against this tea…well. it would be the tea equivalent to that song!

A little bit of EVERYTHING GOOD in a Green Tea! Totally YUM!

Login or sign up to leave a comment.

280 tasting notes

This tea surprised me. After I decanted the pot, I sniffed the brewed leaves, and it instantly brought back a flood of memories.
You know how certain smells are strongly connected to memories or emotions? Well, this reminded me of when I lived in Hong Kong…. I don’t know if it was the smell of a HK bakery, or mochi, or dim sum, but the aroma was very good and I couldn’t help but continue to sniff and figure out why it felt so familiar.

Surprisingly, the leaves of this tea are very light green/yellowish and tiny. I could have sworn this was a fukamushi, as the leaves are only a little larger than dust. I thought this could be a fukamushi bancha, though, I’ve never heard of such a thing. (I don’t know the difference between bancha and a 2nd or 3rd harvest sencha… does anyone else?)

EDIT I wasn’t quite able to finish my thoughts on this.

I’m really surprised about the size of the leaves, because it’s just lightly steamed.
I would say I enjoyed this tea, but there wasn’t much depth to the flavor. Not sweet, nor bitter; slightly astringent, with the main flavor being a perhaps a little grassy or like sweet rice (which, as you know, isn’t really sweet). I think I enjoyed it because there wasn’t anything wrong with it, and the aroma was so connected to those memories. Nevertheless, it wasn’t very exciting or a flavor I would go seek out (especially to buy it from Japan). If I saw it in my local grocery store, then perhaps I’d pick some up.

175 °F / 79 °C 0 min, 30 sec

As far as I have heard, the main difference between bancha and sencha is that bancha leaves are usually brown, have a taste more similar to houjicha than sencha and was traditionally grown in people’s gardens rather than a plantation. Usually, it is seen as a more low quality tea than normal sencha. I have found this often to be true when I shop at Japanese supermarkets.

Bancha is often translated to commoner’s tea, but it is not too incorrect to translate it into everyday tea, as bancha was the tea people would drink everyday instead of just water. This tradition is said to be dated back to over a thousand years ago, as clean, safe water was hard to find in both China and Japan, one would boil the water first, and often make tea. (In Europe we made wine, beer and similar beverages)

Thus the culture and way of raising and making bancha varies a lot from area to area, but in the recent 50 years, I guess, many big companies have now taken over this production and bancha has moved out from people’s homes to plantations. The variations of bancha is still very big. There are indeed green types as well, as many raise bancha from the late summer and to the late autumn. That is why some high grade banchas have different “flushes”, depending on when they were harvested in this period. (三番、四番 and so on). A lot of green banchas are also more aged sencha with less caffeine and more tannin.

And, I am only guessing now, but it sounds reasonable for a lot of tea companies wanting to still sell a lot of tea during this autumn season as the three main flushes of shincha is of out season now. As a result of this one might use many creative ways of selling bancha, including what you, Shinobicha, guessed could be a fukamushi bancha. I actually found one here:

Why Obubu Tea would label this as sencha in the first place sounds weird to me as it is described as light steamed aracha. Maybe a mail to the tea vendor could bring some good answers. I will do some research on my own here, because finding the right label for Japanese tea has proven to be quite hard for me as I discover more and more Japanese teas.

Phew. What a long comment. Hope you found it at least a bit useful.


That’s really interesting, thanks for sharing!
Yeah, I am sure you are right, that it is a way for them to sell some of the ni-ban or san-ban harvests. What I don’t know is why it LOOKS like a fukamushi, when they put on the website it’s an asamushi… I should definitely ask them and find out.

I agree, the more I learn about Japanese teas, the harder they seem to label/classify!

Login or sign up to leave a comment.

4843 tasting notes

I really enjoyed this Sencha. Rather than the sweet, buttery notes that I sometimes get from a Sencha, I am getting an interesting bittersweet taste with a nutty undertone. The taste is fresh and exhilarating.

Very nice!

Login or sign up to leave a comment.

134 tasting notes

The aroma of the dry leaves and stems is very pleasant, with a grassy vegetal quality that is reminiscent of fresh cut hay and autumn breezes. The stems in my sample were quite prominent, and sturdier than those in the Yanagi Bancha sample I had tried previously, but the leaves were very fine, and a beautiful dark green.

Using my kyusu I did three extractions of this sample, all using approximately 3.5 ounces of water:
1st steep: 45 seconds at 180 F
2nd steep: a quick steep of only about 10 seconds at 180 F
3rd steep: 30 seconds at 180 F

The wet leaves have an amazing aroma, unlike any sencha I have tried before. An almost peppery quality like mustard greens, but this does not come through in the tea. All three infusions were of similar quality in being a bright yellow green, clear, refreshing and well balanced. There are some nice grassy undertones and a softness that is similar to many spring time pickings.

This would make a nice accompaniment to almost any meal, but is very pleasant to drink all alone. Another very nice tea from Obubu. :)

180 °F / 82 °C 0 min, 45 sec

I’m drinking the Obubu Kabuse sencha this morning myself…lovely, creamy, buttery, sweet and vegetal….

Login or sign up to leave a comment.

335 tasting notes

Compared to the spring and summer, I didn’t like this like this tea as much. Lots of twigs, so I was interested in the flavor. I felt it was more bitter than the other samples I’ve had so far. Grassy. It was just simple.

Boiling 0 min, 30 sec

Login or sign up to leave a comment.

486 tasting notes

These leaves look crazy compared to your average sencha! Long leaves with some thick stems mixed in as well. Flavor was pretty different as well. I got a bit of grassiness, but it wasn’t quite the super green umami flavors that I sometimes get from sencha – it was more of a dry grassy flavor. I’m not 100% sure if that’s a result of the clearly different processing of the leaf or if it’s because it’s not quite as fresh as other ones I’ve been drinking. I preferred it with 175F water, as opposed to the 195F temp recommended on the package, but both were good.

Flavors: Dry Grass, Sweet

175 °F / 79 °C 1 min, 0 sec 5 g 4 OZ / 118 ML

Login or sign up to leave a comment.

1113 tasting notes

2015 Autumn batch:
I’m pretty sure this may be different than the past years. The leaf is large for a Japanese sencha. (middle left)
There are roughly four different shades between the leaf as it is dry as well which looks pretty before being steeped. This is a smooth and easy to brew sencha, but I believe the reason that this would be something to get over the other ‘Sencha of the" series would be it’s slightly less vegetable taste which is replaced with a tiny bit of dryness that reminds me of fall leaves.
I enjoy that the ‘fall’ / ‘autumn’ taste of this tea is not provided by a roasted taste, rather it is done by having the taste of the dry leaf that is somewhat dead; not that this doesn’t taste fresh, one just has to try it.

I ended up drinking all of this within two days and it is one of the few sencha that I have resteeped as well.

Login or sign up to leave a comment.

921 tasting notes

Yay! My computer is kinda fixed! I successfully replaced the broken jack and discovered that I also need a new cord, luckily Ben’s mom has a Toshiba and is letting me borrow her cord for a few. Now I just need to get a new cord, so more waiting, but at least I know it is not a permanent problem. Unlike Ben’s who I am pretty sure has a massive corruption somewhere. I am practically giddy to have my machine back, it might be a real piece of crap, but it is mine and I love it.

So, today we are having a look at one of Yunomi and Obubu Tea’s rather romantic sounding Sencha, Sencha of the Autumn Moon, I just love the names of the various Sencha put out by Obubu, they are just beautiful. You might remember, a while ago I reviewed Sencha of the Summer Sun, it is my goal to try all the beautifully named Sencha, in theory in each season, but I was a little late with this one. So, about the name, this tea was harvested under a bright full moon, specifically the moon in late August early September during Otsukimi, or the Moon Viewing Festival. This festival is celebrated in several Asian cultures and I absolutely love it, personally I mix it up a bit when celebrating by incorporating different culture’s traditions. The aroma of the fairly massive leaves is very green, a mix of edamame, spinach, and a bit of hay and grass. It is not the most complex Sencha I have ever sniffed, but the aroma is strong and a good blend of sweet and green, I enjoy it and can certainly see this being an excellent tea to sniff while focusing on the moon.

Into the Kyusu it goes! Man, I really need a special occasion to bring out the amazing Somayaki Kyusu I have, it is so pretty but needs an unveiling, maybe having the computer fixed will be the occasion. Anyway, the aroma of the now very soggy leaves and stems is a bit nuttier, the edamame and toasted soybeans (I love snacking on those, so good!) aroma taking the forefront, while the spinach, hay, grass, and general green notes take up the rear. The liquid is sweet and green, blending sesame seed candies, hay, grass, and bamboo leaves into a nice green blend. Green is definitely the keyword with this tea, it is one of the most ‘I sniff in colors’ teas I have run into in a while.

The first steep is delightful moonlight pale gold, like a moon coming up over the horizon! The taste is really quite mild and subtle, it might be the most subtle first steep of a Sencha I have run into. The mouth feel is very smooth, it starts off with the green taste of grass and stems, this moves into the very distinct taste of bamboo leaves, and after that we have sweet hay and a finish of edamame that lingers. The first steep is relaxing, I could almost see myself sipping this before taking a nap.

The aroma of the second steep has a very similar feel to the first, balancing green and sweetness, though this time there is more focus on green with a stronger bamboo note and a touch of sea air. Like the aroma, this steep is much more green, with stronger notes of bamboo leaves, a bit of fresh grass, broken stems, fresh spinach, and just a hint of savory kelp. Ah, I do love it when a Sencha has that kelp note, it just makes me happy and reminds me of my much beloved seaweed salad. I enjoyed how mild this Sencha was, I think it will be a perfect addition to my Moon Viewing festival, it has enough of a presence to be noticeable without distracting you from the glorious autumn moon.

For blog and photos:

Login or sign up to leave a comment.

894 tasting notes

My first try with this tea was so light it was barely worth commenting on. I steeped 2.5g in 8oz of 60C water and no matter how long a steep, I didn’t get much flavour from the leaves.

This time around, I tried 3.5g in 80C water, and it’s much, much better. The liquor is yellow and smells sweet. The flavour is a bit grassy, but more sweet, dry hay than fresh cut green grass. There’s nutty notes, and maybe a hint of kale and honey.

I’m really enjoying this cup a lot. Easy to drink, complex but still delicious if you’re sipping absentmindedly.

Edit: Holy smokes. I steeped a second cup from the same leaves and forgot about what I was doing. This cup was much more vegetal, noticeably astringent (but not unpleasantly so) and just bursting with honey flavour. What an interesting development, particularly for a sencha!

Flavors: Astringent, Grass, Hay, Honey, Kale, Nutty, Sweet, Vegetal

175 °F / 79 °C 1 min, 0 sec 3 g 8 OZ / 236 ML

Login or sign up to leave a comment.

306 tasting notes

This one’s off to a nice start, with the dry leaves in the warm kyusu having a scent of moss and crisp iceburg lettuce. The wet leaves smell like more moss and a sort of fruity smell that is like the inside of a melon or a pumpkin, also like the smell of fresh strawberries. I don’t mean the smell of cooked strawberries or strawberry ice cream or anything like that, but the smell of the berries fresh off the vine, tart and ripe.

WOW, that subtle berry-like flavor really comes through in the taste as well, reminding me a lot of strawberries, particularly the taste you get from biting into the seeds or the green part of the fruit. There are background notes with gentle nutty, creamy and woody qualities. A subtle grain-like taste may be a more accurate way to describe it, like rice or oatmeal.

I drank the first cup of this really fast. I could not stop. The flavor was just so good!

The second infusion is more light and sweet, definitely getting hints of pumpkin this time, and I promise you that’s not just because this is an Autumn themed tea. Haha. It’s in the last part of the sip, there’s a mellow pumpkin or gourd kind of taste.

This tea is unbelievably good for the price. I will be ordering some with my next order from Obubu.

I seriously left my room and came back minutes later to a room that smelled like strawberries…

Flavors: Grain, Moss, Pumpkin, Strawberry

160 °F / 71 °C 1 min, 0 sec 5 g 7 OZ / 200 ML

Login or sign up to leave a comment.