KAG0004 "OKUYUTAKA" (40g)
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Milky sweetness, layered umami, a finish that stays. A Sencha from Chiran we recommend without hesitation.
Okuyutaka from Shimokubo Isao Tea Factory in Chiran, Kagoshima — a cultivar grown under shade, and it shows. The umami here is not sharp or fleeting. It spreads slowly across the palate, full and enveloping, followed by a gentle sweetness that lingers like warm milk.
There is a faint nuttiness to the finish — roasted, almost toasty — that adds depth without complicating things. Bitterness is minimal. This is a tea that wraps around you rather than challenging you, and it is one we find ourselves returning to more often than we expect.
Point
This "Okuyutaka" teaches you the fun of brewing tea. The reason is that it shows many different aspects depending on how you brew it.
You can brew it slowly at a low temperature and enjoy its milky sweetness, or you can brew it quickly at a high temperature to enjoy the nutty aroma and the balance of bitterness.
I think the best way to enjoy this tea is to brew it at 70 degrees Celsius once to get a feel for its various flavors, and then enjoy it at your favorite temperature.
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 3 minutes to allow the temperature to drop to around 70 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 70 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 100 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
Shimokubo Isao Tea Factory
Forty-five hectares. That is the area of tea fields Shimokubo-san manages. Roughly ten Tokyo Domes, if that helps — a single continuous operation of 600 by 900 meters. Among the tea producers we work with, most manag...
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