Zairai Sencha, Wazuka, Kyoto. Organic Uji Farm Tea, Shincha 2024

Description

ORIGIN & HARVEST TIME

Wazuka, Uji, Kyoto, 2024 Japan

CHARACTER

Before the development of tea cultivars became popular in the 1960s and 70s, Japanese tea growers primarily propagated Zairai tea bushes from seeds. Zairai (在来) means ‘native/indigenous’ in Japanese, and it refers to old tea bushes that do not belong to any identifiable cultivar. In other words, these are not bred and propagated from cuttings, but rather a mix of buds from bushes with different characteristics. Consequently, the flavor is unpredictable, unique, raw, and strong. The typically older bushes have larger roots that absorb more nutrients from the soil, resulting in a flavor that is robust, mineral-rich, and complex.

The infusion is clear, sparkling, and sunshine yellow, with a very strong taste. The sweet, vegetal flavor becomes heavier, more complex, and fuller with bitterness, a spicy oregano aroma, and mineral hardness. The naturally spicy taste of the barely steamed leaves dissolves beautifully when brewed at 65-70°C. The tea greatly rewards careful attention.

Organic – bio-grown tea. Offered in its original 50-gram package.

DOSAGE & BREWING GUIDELINE

A) Traditional way in hohin/kyusu: 5-6 grams + 150-180 ml water. According to the Senchado, it can be infused at 70°C, for 1,5 minutes. Later, by continuously increasing the water temperature, we can brew it 4-5 more times with 20-30 second infusions.

B) Modern brewing in a glass mug/pot: 5 grams + 300-500 ml water. It can be infused at 70 C°, for 1-2 minutes, 2-3 times.

BENEFITS

Very Strong, Mineral, Refreshing, Digestive, Stimulating, Vegetal, Dense, Antioxidant

STRENGTH-CAFF: 8/10