The color brewing from this tea is a beautiful clear green, and this greenness reflects in the flavor. It is slightly sour, a bit like fresh spinach which makes it very refreshing. It is rich in flavor, with strong umami. The taste reminds of sweet chestnut, while the smokey background notes recall fresh tobacco.
Origin: Tongu, Tsuchiyama-Cho, Koka-shi, Shiga Prefecture
Altitude: 300 meters
Cultivation method: shaded 20 days
Temperature for roasting: 80℃
Ohmi tea has great prestige and is loved by many for its rich flavor and fragrance, which are brought about by the rich nature, plenty of sunshine, and the beautiful water and air from the surrounding Suzuka mountains.
As the legend goes, the history of the cultivation of tea in this area dates back to the period of the Northern and Southern Courts (1356), when a Zen monk, Donoh of Minami Tsuchiyama Johmyo-Ji Temple brought some tea seeds from Daitoku-Ji Temple in Kyoto to his temple and began to grow tea plants. It was in the Edo period that the production and sales of tea started on a full scale. An advanced tea-producing technology was adopted at an early stage and tea produce was sold as one of the local products along the main roads. Since the local climate and soil were fit for the production of tea, it became an export product in the Meiji period and its production volumes increased substantially.
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Item code: TNP048
Origin: Shiga Pref., JAPAN
Ingredients: green tea
Best before: JUN / 2025
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How to prepare
5 g 0.2 oz 1.2 US tsp
80°C 176°F
200 ml 6.8 fl oz 200 cc
60 sec.~
1. Put 5 g (1 tsp ) of Sencha into a Japanese teapot.
2. Cool boiled water down to 80℃ (176ºF) and pour it (200 cc) into the teapot.
3. Steep for 60 seconds and pour the equal amount of tea in each cup.
The same tea leaves can be used three times. Use hotter water for the second and third infusion.
Used tea leaves should be immersed for a shorter time.
The taste of tea is a matter of preference, so try infusing tea in several ways and find your favorite taste.
The tea has a distinctive milky umami and grassy taste. It has a mild sweetness. The bitterness and astringency is quite marginal. In my opinion, it gives better results if prepared in a banko-yaki pot. The taste is then fuller and more pronounced, in porcelain I find it too delicate. I find the vendor's recommended preparation (5 g/200 ml, 80 °C, 1 min) to be optimal. The tea will provide three tasty infusions, the first is nevertheless the best. I have also tried the gyokuro preparation (1 g/10 ml, 3 min, 40 °C) and can recommend it. The infusion has an intense flavour of young green peas, sweetish, with marginal bitterness and astringency.
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The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
