IBR0002 "TSUYUHIKARI" (40g)
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Cherry blossom on the back of the tongue. A deep-steamed Sencha carrying a scent most cultivars cannot.
Tsuyuhikari is one of the few cultivars that contains coumarin — the aromatic compound found in cherry leaves — and Ishiyama Tea Factory in Ibaraki's deep-steamed processing lets that quality surface clearly. The bitterness arrives first, full and saturated. Then umami spreads through it, and as the cup cools, a soft cherry blossom note drifts up from the aftertaste.
Brew at 60°C to keep the floral register intact. Over ice, the cherry blossom character deepens rather than disappears.
Point
We thought for a long time about the recipe for "Sakimidori" because this tea is delicious no matter how you brew it.
It has a nice and well-balanced taste, which is unique to organic teas, both at low and high temperatures.
However, we were surprised to learn that organic tea is so rich in flavor. So we recommend brewing at 60°C first to give you the surprise.
If you don't have a temperature-controlled electric kettle or thermometer, use the following method to cool the water.
- Boil water and transfer to a teacup once.
- Wait for 2 minutes to allow the temperature to drop to around 80 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 80 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 60 seconds, pour the water into the teapot, shaking it slightly.
- The last drop from the teapot is a superb drop of tea, rich in the flavor of the tea leaves. Pour every last drop of tea gently.
Reference
Behind the Sip
Ishiyama Tea Factory
Eighteen cultivars. That is how many tea plants Ishiyama-san tends on his farm in Sashima, a quiet corner of Ibaraki Prefecture where most of the land grows rice, vegetables, fruit — anything but tea. Among the produc...
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