+Tea
Sencha Okuhikari
A cross between the popular Yabukita cultivar and the Chinese cultivar Shizuoka-Cy225, the main features of Okuhikari are intense aroma, bright green liquor and brisk astringency. Like in fresh berries, a natural sourness is present, but this is softened when cultivated in mountainous areas, like our Sencha Okuhikari.
Because the Okuhikari cultivar typically sprouts five to six days after Yabukita, the two are a good combination for farmers to harvest.
Compare it with the other single-cultivar Sencha to appreciate how different tea plants influence the taste:
- ORIGIN: Shizuoka, Japan
- MEANING: Simmered tea (sencha)
- CULTIVAR: Okuhikari
- HARVEST TIME: June 2020
- TASTE: Seaweed, flower meadow, fresh berries
Preparation
IN THE TEAPOT
- Quantity: 6g / 500ml
- Water temperature: 70°C
- Infusion time: 2 min
GONGFU CHA METHOD
- Quantity: 3g / 100ml
- Water temperature: 70°C
- 4 infusions: 60, 30, 45, 60 sec
Too high water temperature would burn the leaves, and the tea will taste bitter and sour.
