No. 508
Elegant, vibrant, and umami-rich. This high grade sencha showcases meticulously shaded leaves and careful steaming for a cup that’s luminous green with layered sweetness and a long, sea-breeze finish.
Tasting Notes: sweet pea • baby spinach • steamed bok choy • nori • citrus zest
Texture: satin-smooth, medium body
Aroma: seaweed, kelp, spring flowers
Finish: clean, lingering sweetness (shibumi without harshness)
Weight: 30g
Origin: Yame, Fukuoka, Japan
Harvest: first flush (ichibancha)
Steaming: asamushi–chumushi (light–medium)
Cultivar: Okumidori, Yabukita, Tsuyuhikari, Saemidori
Why It’s Special
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First-flush tenderness with pronounced natural umami
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Hand-selected lot for clarity, sweetness, and balance
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Brews beautifully across multiple infusions
Brew Guide (Hot)
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Tea: 6g (about 3 tsp) per 200ml/7oz water
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Water: 65 °C (cooler water highlights sweetness)
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Time: 60 sec; pour to the last drop
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Resteep: 2–3× (2nd: 15–30 sec; 3rd: 45–60 sec)
Cold Brew
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8–10 g per 1 L cold, filtered water
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Time: 6–8 hours in the fridge, then strain
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Results in a jade-bright, ultra-silky brew with amplified sweetness
Storage
Keep airtight and away from heat, light, moisture, and odors. For opened bags, refrigerate and return to room temp before each use.
FAQ
Is it bitter?
Brewed at lower temperatures, it’s round and sweet with gentle astringency.
How is it different from everyday sencha?
More tender buds, higher umami, deeper aroma, and better performance over multiple steeps.