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A medium-steamed sencha made by the Obayashi family who have been producing award-winning teas over 30 years. Grown on the mountain where the gods of the great Ise Jingu are believed to dwell, hijiri is the Japanese word for sacred. On their small farm of about 10 acres in Okumikawa, Aichi they have maintained many of their 100 year old Yabukita trees just like the locals in these mountains who often keep a row of old tea bushes or yamacha (‘mountain tea’) as they call them. These simple country teas are either produced by hand or taken after picking to a small factory like the Obayashi’s one which helps make many of the local people’s tea.
This year’s tea is full-bodied and well-balanced with some umami and a slight fruity astringency. Brew with water cooled to 80°C and a teaspoon of tea per cup.
ORIGIN: Obayashi Family Tea Farm (10 acres), Okumikawa, Aichi, Japan
PLANTS AND PROCESSING: Camellia Sinensis Sinensis, Blend of Yabukita cultivar/Yamacha (Zairai shu). Medium steaming (~30 seconds). Ichibancha, Harvested Spring 2013
BREWING GUIDELINE: 80°C, 3-4g per cup. 3 infusions.
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