(Spring 2017, Ujitawara, Kyoto, Japan)
Nett Weight: 120g
This Sencha is made from the Yabukita and Okumidori culitvars. There are distinct umami and seaweed flavours, bean paste sweetness with low astringency.
Recommended brewing parameters: Use 5g tea leaves to 150ml water, 75 degrees water, steep for 1 min.