A fukamushi (deep-steamed) sencha tea from Mr. Ohashi’s farm in Yame that has been pesticide free for over 45 years. During the steaming process to stop oxidisation, the tea is steamed for around 30 seconds longer than usual which makes the leaf crumble into smaller particles, giving the tea more body and colour than a lighter-steamed sencha.
This sencha is made during the ichibancha (first-picking) season from Saemidori cultivar plants. The leaves are fine, almost dust-like, resulting in an opaque, emerald green liquor and thick body. The taste is dense and grassy with a vanilla sweetness and almost no astringency or umami. We would recommend this tea for lovers of sweet, mild green tea who wish to avoid the rich, savoury flavours that some lighter-steamed senchas have.
Best brewed at 80-85°C with short infusions. We would recommend using a strainer or a brewer with an in-built filter to ensure smaller tea particles don’t get through.
Mr Ohashi’s Tea Farm, Yame, Fukuoka, Japan
PLANTS AND PROCESSING
Camellia Sinensis Sinensis, Saemidori cultivar. Deep-steaming (~60 seconds). Ichibancha, Harvested Spring 2019.
80-85°C, 3-4g per cup. 3 infusions.
When Mr Ohashi first encountered pesticides at agricultural college, his eyes continuously watered and he could not stop coughing. From that day onwards he never used pesticides at his family farm where he grows tea, vegetables and rice including the rice he uses in his Genmaicha. He is so self-sufficient that he built his own large house out of wood which he shares with his children and grandchildren.