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ゆず煎茶

Yuzu Sencha - Ureshino Sencha with Yuzu Peel

Yuzu Sencha - Ureshino Sencha with Yuzu Peel

50g bag

$19.00 USD
$19.00 USD
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Brewing

  • 3g
  • 120ml @ 70C / 4oz @ 160F
  • 1st Pour - 60s, 2nd Pour - 0s, and 3rd Pour - hot water, 5s

Tea Profile

Type: Ureshino sencha with Kagoshima yuzu peel

Cultivar: Tsuyuhikari, Okumidori, Yabukita and yuzu peel

Region: Ureshino, Saga

Farmer: Kenji Inoue

 

Tasting Notes

Aroma: Bright citrus, tropical forest, seabreeze

Taste: Grapefruit, fresh grass. Bright, uplifting, yuzu-forward cup.

Hot brew: A full-bodied flavor that is rich yet mellow.
Iced brew: Robust yuzu flavor in a deep tropical forest. How to make Yuzu Sencha Spritz

 

Character

A lovely farm colab - Inoue-san takes yuzu peel from farm friends in Kagoshima to combine with guricha-style sencha from his Ureshino farm. Bright, uplifting, yuzu-forward cup. Floral with grapefruit notes, alongside fresh grass flavor. Delightful both served hot and cold as mizudashi coldbrew.

The leaves themselves are a single-origin blend of rare cultivars - elegant and floral Tsuyuhikari, nutty Okumidori, and classic Yabukita. These are semi-shade grown in the kabuse style.

Kabuse refers to a cultivation technique where the tea plants are covered to shield them from sunlight for a certain period before harvesting, usually for about 7 to 10 days. This process is similar to how gyokuro and matcha are shade grown, and concentrates rich flavors in the tea leaves.

In other regions the extra steps required to make kabusecha make it something of a rarity, but in Ureshino, the kabuse method is so integral to the tea production process that it often goes unmentioned, as it’s considered standard practice among local tea farmers.
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