Master Akiyama’s Fuji Sencha
A lightly-steamed sencha made from tea trees on the slopes of Mount Fuji in Shizuoka by Master Akiyama. Akiyama-san’s teas have won many prizes, including the top gold prize at The World Green Tea Contest, and he is recognised as one of Japan’s leading tea pioneers for his experimental work on different Japanese tea cultivars.
This year’s tea is fresh and aromatic with a dry leaf aroma of tropical fruit. The taste is rich and vegetal with a thick, almost oily mouthfeel and lots of umami for a non-shaded tea. This is our best selling green tea and an outstanding example of a classic asamushi sencha.
It can be brewed normally at 70-75°C for a strong, grassy flavour, or with more leaf and lower temperature to accentuate the texture and umami.
Master Akiyama’s Farm, Fuji City, Mt Fuji, Shizuoka, Japan
SIZE OF FARM
PLANTS AND PROCESSING
Camellia Sinensis Sinensis, Yabukita cultivar. Light steaming (~30 sec). Ichibancha, harvested Spring 2017.
70°C, 3-4g per cup or 60°C and 5-6g per cup. 3 infusions.
These are the first leaves of the year at Master Tea Maker Akiyama’s estate which has won many prizes including the top gold prize at the international World Green Tea Contest in 2008. In April 2010 on his small estate which is less than 10 acres, he explained that he has 30 different varietals from classic Japanese cultivars to oolong varieties from China and Taiwan. He even has some Assam jat tea bushes tucked away at the side of one of his fields for his experimentations with producing black tea. For his future tea trees, Mr Akiyama grows from seed and then selects which trees to take cuttings from. The tea world needs more farmers like Mr Akiyama to compete with the tea research stations’ vision of the future.