Sencha Okuhikari

Originating from a small farm in the treasured Honyama growing area, where tea has been cultivated since the early Tokugawa period, the mists that bathe the steep slopes and the use of the Okuhikari cultivar make for a deep-noted body with a refreshingly clean aftertaste. The glossy needles, rolled somewhat more roughly than more industrial sencha and given a lighter asamushi steaming, yield an infusion redolent with the cooling aroma of alpine air, along with cucumber vegetality and a toastier undertone of bread crust. Enjoy at dawn, while looking forward to a promising day.