#0581.S2 Withered Sencha Green Tea - #04 Okuharuka, Single Cultivar by Okutomi Tea Garden
Winner of
From 7-time Minister's Award Winning, 15th generation tea farmer Masahiro Okutomi (Okutomi Tea Garden, Sayama, Saitama), a single cultivar sencha green tea that has been withered slightly for a few hours to impart a floral aroma.
This type of tea is known as ichoucha - "withered tea" - and the processing technique is borrowed from oolong tea processing. During withering (a few hours between harvest and before steaming), the leaves undergo a very slight amount enzymatic oxidization, the same process used to create oolong and black teas. Doing this adds floral notes to the leaf.
- Ingredients: Green tea
- Cultivar: Okuharuka
- Harvest: Spring
- Region: Sayama, Saitama
The Cultivar - Okuharuka
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#0581.S2 Withered Sencha Green Tea - #04 Okuharuka, Single Cultivar by Okutomi Tea Garden
Winner of
From 7-time Minister's Award Winning, 15th generation tea farmer Masahiro Okutomi (Okutomi Tea Garden, Sayama, Saitama), a single cultivar sencha green tea that has been withered slightly for a few hours to impart a floral aroma.
This type of tea is known as ichoucha - "withered tea" - and the processing technique is borrowed from oolong tea processing. During withering (a few hours between harvest and before steaming), the leaves undergo a very slight amount enzymatic oxidization, the same process used to create oolong and black teas. Doing this adds floral notes to the leaf.
- Ingredients: Green tea
- Cultivar: Okuharuka
- Harvest: Spring
- Region: Sayama, Saitama
The Cultivar - Okuharuka
Product Information
Product Information
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Description
Winner of
From 7-time Minister's Award Winning, 15th generation tea farmer Masahiro Okutomi (Okutomi Tea Garden, Sayama, Saitama), a single cultivar sencha green tea that has been withered slightly for a few hours to impart a floral aroma.
This type of tea is known as ichoucha - "withered tea" - and the processing technique is borrowed from oolong tea processing. During withering (a few hours between harvest and before steaming), the leaves undergo a very slight amount enzymatic oxidization, the same process used to create oolong and black teas. Doing this adds floral notes to the leaf.
- Ingredients: Green tea
- Cultivar: Okuharuka
- Harvest: Spring
- Region: Sayama, Saitama
