Zenkouen Superior Sencha 100g
As a drier tea, this Sencha begins with a mild, slight cereal notes, and finishes with a bit of citrus, lemongrass and straw. The tea is dry and slightly astringent, without being bitter. You may notice a tiny bit of puckering on your palate not detracting from the drinkability of the tea, but rather enhancing it. The finish in the first steeping is light and mouthwatering, without lingering much more than 5-10 seconds. The mouthfeel of this tea is on the thinner side.
Fukamushi Yamaga 100g
Fukamushicha, otherwise known as a "deep steamed tea" has a wonderful flavor that is truly unique. Due to the extra steaming, the tea takes on a darker hue of green and a more powerful vegetal flavor. The umami note you experience is similar to that of a Gyokuro, and the astringency you might find in a Shincha. The tea is made by blending the Yabukita cultivar with the Asatsuyu. What makes the Yamaga unique is that it also takes on a nice fruity flavor, similar to that of lychee berry. You may also notice a hint of papaya and making as well. These fruity notes are particularly prevalent when the tea is brewed cold.
What You'll Get
🍃 JAS Organic Green Tea
🍃 Calming, Relaxing Theanine
🍃 Higher Caffeine Content
🍃 Long Lasting Energy Throughout the Day
🍃 Naturally Gluten Free and Vegan
🍃 Complex Flavor Profiles
What it Tastes Like
🍵 Strong vegetable notes
🍵 Slight dryness
🍵 Great as a Cold Brew
🍵 Smooth Finish
How Much Tea Does it Make?
This bundle contains 200 grams of tea, enough to make 40 pots or 120 cups
Meet the Farmer
This tea is from Satoen in Shizuoka, a larger family owned operation. It was started by Matsuichi Sato in 1948 and continues to grow and produce fantastic green teas to this day. We had the great privilege of touring their facilities and seeing first hand the remarkable level of care they put into each tea they produce. Their attention to detail is unmatched, everything from the tasting rooms to the production lines is planned with meticulous detail.
When we first met the farmer, Yoshimitsu Masuda, he gave us a tour around his tea field just as the sun was beginning to go down. We saw two Serow, a type of wild Japanese goat, grazing on the tea field. One of the positives about these organic tea fields is that they are not only great for growing tea plants, they can also support a diverse array of flora and fauna. Because these other plants were able to grow around the tea field, larger animals such as Serow and wild pigs are able to feel at home in this habitat. It is good to know that this farmer is able to produce not only great tasting tea, but also a healthy ecosystem!
About the Farm
When we visited the farm of Satoen in November of 2018, we not only got to tour the fields and the facilities of their operation, but also a new project they were working on. They have created their very own tea shop right across from the production facility. Here they serve different sencha, genmaicha and matcha that they produce just next door and provide a laid-back environment where people all around can enjoy premium quality green tea.
In November of 2019 we got to see the farm of Zenkouen and were impressed by the sustainability methods used by the farmer. The tea field is full of life, with a diverse array of plants and animals able to coexist along with the tea plants. The farmer uses a type of fertilizer made by combining charcoal with seashells and various other composted ingredients. This allows him to create nutrient rich soil, without introducing unnatural elements to the tea field.
How to Brew it
Add 5 grams of leaves to the teapot or strainer and then pour in 150ml to 200ml of water (160 degrees Fahrenheit) and let the tea brew for 1 minute. You can brew the leaves 2-3 more times with the same temperature for 20 seconds each
Very Popular as a Gift
Our fans like to give away our teas on birthdays, weddings and other special days! Our samplers are highly recommended as gifts!
Always Pesticide Free
We make sure to only source teas from reputable farmers that grow tea without the use of conventional pesticides or chemicals. We meet with the farmers in person and tour the fields and facilities. We look at the sustainability of the field, the attention to detail and quality control of the facility and of course the taste of the tea.