Yumewakaba Sencha |ゆめわかば煎茶

Brewing. 1st Steep: 5g of leaf | 180g of water @ 180°F | Steep for 1 minute. 2nd Steep: 185°F | Steep for 30 seconds

Storage: Keep the tea in the refrigerator. After opening, place the tin in a ziploc bag before returning to the fridge - this will protect the tea from absorbing any aromas from your refrigerator.

Description: Yumewakaba is a recently created cultivar from the Sayama area of Saitama. This Fukamushi deep steamed Sencha undergoes an intentional withering prior to processing. The freshly picked leaves are exposed to UV light accelerating the withering process. This step is controlled to allow the floral undertones, common in this cultivar, to blossom and the rich, umami profile to still shine through. Finished with a slight Hiire firing, this is a complex tea with a gorgeous color, stunning aroma, and easy drinking profile.

What is so special about this tea? An incredibly unique tea made by an equally unique producer. The Sayama area lies within Saitama prefecture, just west of Tokyo. Made from entirely from the Yumewakaba cultivar, a varietal native to the area. The producer, Mr. Hiruma is somewhat of a legend. He is best known for his radical micro-oxidizing technique.