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Autumn Sencha Blend from Horii Shichimeien
Before the era of air-tight packaging, tea farmers in Kyoto wrapped their tea, and put it in large "tsubo", vessels, which they sealed with paper, and then carried to Mount Hiei to keep it cool during the hot and damp summer. In Autumn these vessels were carried down ceremonially. To pay tribute to this old tradition, the "chajin", master blenders make special seasonal tea blends that recall the flavor of the traditional, mountain-matured green tea.
As this sencha was kept in wooden cases in a cool, and dry place during the whole summer, thus it exhibits a traditional, sweet, and mellow sencha flavor. Some would call it nostalgically rustic. It is sweet and smooth like oatmeal, while the particularly lasting aftertaste is fresh and verdant. The spicy tartness makes this tea edgy and very refreshing.
It is worth taking a look at the tea leaves, such beautifully processes sencha leaves are not common.
Available until early December.
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Item code: TNP073
Maker: Horii Shichimeien
Origin: Kyoto, Japan
Ingredients: green tea
Best before: APR / 2025
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.
Posting time can vary due to the manufacturers capacity, Japanese national holidays, as well as natural disasters or accidents, etc., and we can not guarantee posting dates.
Should you have any questions, please do not hesitate to contact us
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| 5 g 0.2 oz 1.2 US tsp |
70°C 158°F |
150 ml 5.1 fl oz 150 cc |
40 sec.~ |
STEP 1) Warm your teapot. Pour boiling water into a teapot, let it sit for a little while, then pour it into cups, to let it cool down to 70℃.
STEP 2) Fill your pot with tea leaves in a 5g/2150ml ratio.
STEP 3) Pour the water from the cups into the teapot, and brew for 40 seconds.
STEP 4) Pour the tea into the cups, and serve.
STEP 5) Brew again. The same tea leaves can be infused three times. Use hotter water for the second and third infusion, but steep for a shorter time.
❖ This is how we recommend brewing this tea, but we all have our preferences, so try experimenting to find the way you like it the best.
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