Tea of the Month :: Sencha Yamabuki
Certified Organic, and grown in Kagoshima by a Co-operative of Japanese Tea Farmers.
If you have never tried a high-quality, loose Sencha ... Yamabuki is a beautiful introudution. If you have, then Yamabuki is an offerring of a quintessential experience of Japanese tea: in appearance, flavour and aroma.
Our Sencha offers a creamy texture with gentle favours of toasted grasses, cashews and pinenuts. The steeped leaf develops a mineral sweetness - almost a copper linger, with a slow astringent build and fruitier notes in subsequent steepings.
The name Yamabuki is the same name used to describe an elegant flower that blooms from April - May in Japan.
Yamabuki (Kerria Japonica) is the golden Japanese rose bush. We learned that the flowers hold a mythology that says there was a time when “gold coins dropped to a valley and transformed into the flowers of Yamabuki”. As the Yamabuki bushes bloom, many golden yellow flowers overlap in layers as the slender branches begin to droop towards the ground. Thus, the meaning of Yamabuki in the language of flowers is “luck with money” or “elegance”.
April in Japan, when the Yamabuki roses are flowering.
Sencha is a very traditional Japanese green and the most popular tea type in Japan. What makes Japanese green teas unique is that they are steamed.
After picking, the processing of Sencha starts with a quick steam of the fresh tea (Camellia sinensis) leaves, preventing oxidization and locking in the green color and fresh flavours. The leaves are then rolled, shaped, and dried.
Our Sencha Yamabuki offers a refreshing flavour. The palate has a creamy texture with gentle umami notes. There is almost no perceptible astringency, and a soft, savoury nutty flavour. The tea develops a mineral sweetness and slightly fruitier notes in subsequent steepings. The aroma of this sencha is carried by a slightly floral nose, paired with a toasted, thick softness.
SAVE 10% ALL APRIL
(and up to 30% when purchasing in bulk)
Japanese art, featuring the Yamabuki roses.
For this tea we offer two different steeping methods:
Western-style and Japanese-style.
Western-style Brewing: Results in a clearer, more astringent steep
3g per cup. 85-95ºC water. Steep 2 minutes.
Japanese-style Brewing: Results in a creamier, more umami steep
First Steep: 3g per 70ml. 70ºC water. Steep 1 minute.
Second Steep: 80ml. 85ºC water. Pour immediately.
Third Steep: 80ml. 100ºC water. Pour immediately.
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