Fukamushi Hokumei Sencha | 深蒸しほくめい煎茶

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: Hokumei is another single cultivar Sayama classic. A sturdy cultivar, Hokumei is well suited to the cooler weather of Saitama Prefecture. This medium steamed Sencha undergoes an intentional withering prior to processing. The fresh leaves are exposed to UV light light creating a unique a unique floral undertone. Hokumei is then deeper steamed creating an exceptionally fresh Sencha with intense aromatics.

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 Hokuemei 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. Hokumei is a hearty cultivar but in the hands of Hiruma san, it becomes a gentle, refreshing tea.