Sencha Okuhikari

€7,00

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Sencha Okuhikari is a green tea from Akihito Takaki, a fourth-generation tea farmer in Hoshino, Yame, Fukuoka, who grows and sells his tea himself. Okuhikari is harvested later than most cultivars and is rarely found outside Shizuoka. Unlike most Yame sencha, it grows unshaded, resulting in a light, sweet scent and a spiced flavour.

Please note: orders placed from 3 August onwards will not be dispatched until 21 August due to the summer holidays.

Natural production

Direct trade

Description

Sencha Okuhikari is a green tea from Akihito Takaki, a fourth-generation tea farmer in the village of Hoshino, Yame, Fukuoka. He grows, processes, and sells his tea himself, without intermediaries.

Okuhikari is a cultivar that is harvested later than most others. It is a cross between Yabukita and Chinese tea bushes, and is rarely found outside Shizuoka. While most sencha from Yame is shaded from direct sunlight, Takaki lets this cultivar grow unshaded. The scent is light and sweet. The flavour brings spiced notes with a hint of citrus.

His conviction is that good tea begins above all with good soil. His tea fields stand on hundred-year-old land in Hoshino, Japan.

Product details

Tea class: Green tea
Producer: Hoshino-cha
Country of origin: Japan
Ingredients: 100% groene thee
Tasting profile: Herbal, Citrus, Sweet
Caffeine: Yes

Storage

Storing loose leaf tea correctly is important to preserve its freshness and flavour. Keep it away from the four elements that affect quality: air, heat, light, and moisture.

Read more about storing loose leaf tea.

Shipping & returns

Orders are typically dispatched within 2 to 3 working days. Not entirely satisfied? Let us know within 30 days and we will find a solution together. Read our full shipping and returns policy in our terms and conditions.

Sencha Okuhikari

€7,00

How to brew this tea

Give the tea leaves enough space to unfurl and release their full flavour. Use a generous teapot or infuser. Sencha Okuhikari can be brewed multiple times. Enjoy at least 2 infusions, each with a slightly different character.

Quantity

3g (200ml)

Temperature

70°C

Infusion time

2min

The story behind the tea: Hoshino-cha

In the village of Hoshino, in the Yame district on Kyushu in Japan, Akihito Takaki is the fourth generation to make gyokuro using the most traditional method the country still knows.

His bushes are shaded with sumaki, woven mats of rice straw, rather than synthetic cloth. His dento hon gyokuro has carried a protected geographical indication since 2015, and his kabusecha won the platinum medal at the Nihon-cha Award.