Shizuoka Sencha
静岡煎茶 · しずおかせんちゃ · Shizuoka Sencha
Shizuoka sencha is the canonical Japanese green tea — Shizuoka Prefecture supplies historically around 40% of all Japanese tea, and the local plantings are roughly 90% Yabukita cultivar (the same Yabukita that accounts for ~75–85% of all Japanese production nationally). Most Shizuoka sencha is chumushi (medium-steamed, 30–90 seconds) — the middle ground between asamushi (light) and fukamushi (deep) processing. Wikipedia notes sencha represents about 80% of Japan's tea production overall.
Quick facts
Brewing
- Leaf
- 3.0 g / 100 ml
- Water
- 70°C
- Rinse
- no
- Gongfu steeps (s)
- 60, 30, 45, 60
- Western (min)
- 1.0
Per Wikipedia, sencha brews at 80 °C for 1 minute Western-style; the lower 70 °C here is the gentler approach for first-flush Yabukita to keep umami forward and avoid the bitterness of higher temperatures.
Tasting notes
- Aroma
- fresh grass, sweet pea, sweet seaweed
- Flavor
- umami, sweet vegetal, fresh, mineral
- Mouthfeel
- silky, lightly briny
- Finish
- clean, sweet
Related teas
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Kagoshima Fukamushi Sencha (Deep-Steamed)
鹿児島深蒸し煎茶 · かごしまふかむしせんちゃ · Kagoshima Fukamushi Sencha
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Uji Gyokuro (Jade Dew)
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Bancha (Common-Grade Sencha)
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Boseong Daejak ("Big Sparrow")
보성 대작 · 寶城 大雀
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Boseong Sejak ("Thin Sparrow")
보성 세작 · 寶城 細雀
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Genmaicha (Brown Rice Tea)
玄米茶 · げんまいちゃ · Genmaicha
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