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Sencha of the Wind – #68

Ingredients: 100% aracha from Wazuka, Kyoto
Region: Kyoto
Season: Spring harvest
Growing Altitude: 500 m
Producer: Akihiro Kita
Cultivar: Zairai, 20 years old
Cultivation Notes: Covered for 14 days before harvesting with tarp to reduce 85% of sunlight reaching the leaves
Processing notes: Light steaming (about 20 seconds). Rolled leaves
Shading: Shaded, 2 weeks

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Wind – #68

Grown on south-facing slopes in the Wazuka tea region, an area said by many to grow the best teas in all of Japan, this Sencha of the Wind is a consistently superb tea.

Produced using the standard Zairai cultivar rather than the usual Yabukita, the leaves produce lower amounts of amino acids and therefore less bitterness in comparison to say the Kabuse Sencha.

When brewed using the warm water technique of brewing, the fragrant leaves produce a tea that has sweet vegetal mouthfeel.

This is a very pleasant Sencha to be enjoyed on a summers day.

Standard western-style brewing Instructions:
Brewing vessel: small teapot // Tea: 7 grams // Water: 300ml // Water Temperature: 70˚C // Possible infusions: 2-3 // Brewing Time: 60/30/80 seconds
(Please note that these are only basic guidelines. Many elements can affect the quality of your brew. We recommend finding a method that suits your personal taste.)

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