Name: Senryu Fukamushi Sencha
Brand: Tezumi Classics
SKU: US-TEA-S3-100
Price: 26.0 USD
Availability: InStock

Size

100g

10g sample

100 grams

Single Origin | Multi-Cultivar Blend

Ships from the United States

In stock, ready to ship
Inventory on the way

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A skillfully-crafted blend of Yabukita and Okuyutaka, this fukamushi sencha from Yame has the perfect balance of aroma, umami, and sweetness. Its 11-day shading gives it a kick of umami, while its tastefully moderate deep-steaming rounds out its body and finish, without muddying the taste.

Senryu is topped off by the signature strong firing of Yame tea, bringing slight nutty notes to its aroma.

Taste Profile

Production Region

Brewing Instructions

Tea/Water Ratio

3g per 100ml of water
(.11oz per 3.4oz)

Water Temperature

80º C (176ºF)

Brewing Time

30 seconds

Meet the Producer

Yamecha Kumaen (八女茶くま園)

Head tea master Masahiro Kuma (久間正大) is a third-generation tea farmer who sees producing Dento Hon Gyokuro as a year-long bet, requiring months of dedicated work in the hope that the spring harvest will yield delicious tea. His goal is to one day make tea that is more than just ‘delicious’, a tea that will move people’s hearts.

Overall operations at Kumaen are headed by Kazumi Nakatani (中谷一美), the fourth generation granddaughter of a tea farmer whose goal is to spread the deliciousness of Japanese tea and Yamecha all over the world.

Founded over 100 years ago, Yamecha Kumaen produces gyokuro, sencha, matcha, and wakoucha in Joyomachi area of Yame in Fukuoka. Kumaen is known for their exceptional Yame Dento Hon Gyokuro, a style of gyokuro that must follow strict, traditional guidelines, such as honzu straw shading and hand-picking. Their Dento Hon Gyokuro consistently wins many awards, with their 2017 harvest even receiving 1st place in the Gyokuro division of the National Tea Competition 2017, with a full score of 200 points.

In addition to the ubiquitous Yabukita, they also grow Saemidori, Samidori, Okumidori, Okuyutaka, Tsuyuhikari, Asatsuyu, Hikari-tsuyu, and Kirari 31 for sencha, tencha, and gyokuro production. They also produce wakoucha using the Benifuki and Benihikari cultivars.