Bikouen Dousenbou Sencha – High grade, complex Japanese tea for domestic market

Description

ORIGIN & HARVEST TIME

Japan, Kyoto, Uji; 2021, autumn (lates release)

CHARACTER

Traditional Uji-sencha from the tea gardens of Minami Yamashiro – Dosenbo, located at an average altitude of 500 metres on the edge of the Uji tea fields in Kyoto. By traditional, we mean that it comes from a garden that is not shaded at all. In recent years, more and more sencha has come from shaded cultivation, not counting kabusecha and gyokuro teas. Thus it is slowly becoming customary to distinguish traditional Uji-sencha from shade-grown more recent teas. The tea can be described simply: It brings all the well known and loved Uji-tea characters,  slightly sweet, and also bitter enough (but very far from the sharp flavours of Kawane tea). Round, smooth and tasty like a mochi 🙂 Enjoy complex flavours and a long aftertaste!

The Bikouen tea house in Kyoto, which mainly offers high quality matcha teas, also maintains a not very wide but remarkable selection of looseleaf teas. The Bikouen tea house was founded in 1872. They are the official matcha suppliers to the Nishi Honganji and Higashi Honganji buddhist temples in Kyoto, and now also to the Flying Bird tea house in Budapest. They are also associated with the Yabunouchi tea school, which is the oldest surviving tea school and one of the four major chanoyu schools in Kyoto.

DOSAGE & BREWING GUIDELINE

6g+200 ml. 60-80 °C water.
The first infusion is 1 minute, then in 20-30 second infusions 3-4 more times.