The leaves of Shizuoka Sencha Kura green tea come from Kakegawa, Shizuoka, and have been expertly steamed to halt oxidation, a process that releases the characteristic marine aroma of fine Japanese green teas. Coming from the Yabukita cultivar, rarely sold as a single cultivar, the leaves release a soft, vegetal and sweet flavor, rich in umami with every infusion. Shizuoka Sencha Kura green tea has finely processed needle-like leaves, small in size, with a shiny surface and a bright forest green color. Once infused, they release sweet vegetal aromas, with a finish of wildflowers and fresh hay. The liquor in the cup is yellow-green, moderately clear and very bright, with the classic turbidity of a sencha. Shizuoka Sencha Kura green tea opens with a fresh note of hay and young grass, followed by a very pronounced yet soft umami reminiscent of vegetable broth and sautéed zucchini. There is also a certain marine saltiness with a hint of steamed shrimp. The finish is dry, with a good sense of cleanliness and freshness and a sweet, vegetal persistence. Bitterness and astringency are completely absent; the body is dense and enveloping, extremely soft on the palate. For preparation, place 3 grams of Shizuoka Sencha Kura green tea leaves in a Japanese teapot of the Kyusu type or, in the absence of this, in a teapot preferably with a wide and flat bottom. Pour 200 ml of water at a temperature of 70°C over the leaves and, after 1 minute and a half, strain and serve the tea in cups. To get the most out of the leaves and continue the taste experience with this tea, we recommend making another 3 infusions using the same leaves with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. The tea can be filtered for ease during tasting, and the indicated infusion times are meant to be purely indicative, so adjustments can be made according to personal taste. A delicious cold water infusion can also be made before proceeding with hot water; for the latter, we recommend an infusion time of about 10 minutes. It is advisable to store in a cool, dry place, away from direct sunlight.
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The leaves of Shizuoka Sencha Kura green tea come from Kakegawa, Shizuoka, and have been expertly steamed to halt oxidation, a process that releases the characteristic marine aroma of fine Japanese green teas. Coming from the Yabukita cultivar, rarely sold as a single cultivar, the leaves release a soft, vegetal and sweet flavor, rich in umami with every infusion. Shizuoka Sencha Kura green tea has finely processed needle-like leaves, small in size, with a shiny surface and a bright forest green color. Once infused, they release sweet vegetal aromas, with a finish of wildflowers and fresh hay. The liquor in the cup is yellow-green, moderately clear and very bright, with the classic turbidity of a sencha. Shizuoka Sencha Kura green tea opens with a fresh note of hay and young grass, followed by a very pronounced yet soft umami reminiscent of vegetable broth and sautéed zucchini. There is also a certain marine saltiness with a hint of steamed shrimp. The finish is dry, with a good sense of cleanliness and freshness and a sweet, vegetal persistence. Bitterness and astringency are completely absent; the body is dense and enveloping, extremely soft on the palate. For preparation, place 3 grams of Shizuoka Sencha Kura green tea leaves in a Japanese teapot of the Kyusu type or, in the absence of this, in a teapot preferably with a wide and flat bottom. Pour 200 ml of water at a temperature of 70°C over the leaves and, after 1 minute and a half, strain and serve the tea in cups. To get the most out of the leaves and continue the taste experience with this tea, we recommend making another 3 infusions using the same leaves with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. The tea can be filtered for ease during tasting, and the indicated infusion times are meant to be purely indicative, so adjustments can be made according to personal taste. A delicious cold water infusion can also be made before proceeding with hot water; for the latter, we recommend an infusion time of about 10 minutes. It is advisable to store in a cool, dry place, away from direct sunlight.
