Organic Kagoshima Sencha Kirishima Kanayamidori

This particular organic green tea is a light steamed asamushi sencha hailing from the famous mountainous area of Kirishima in Kagoshima Prefecture. The cultivar used to make this organic sencha was Kanayamidori which performs exceptionally well in mountainous regions, and is strong against disease. Organic tea growers that have smaller-scale tea gardens in mountainous areas can therefore produce exceptionally high quality organic sencha at very reasonable prices without the need for pesticides or chemicals of any kind. The following is an image of the actual Kanayamidori tea garden in the mountainous Kirishima region of Kagoshima:



This organic sencha doesn't see heavy steaming during production. Instead, the grower uses lighter steaming and careful rolling in order to create an organic sencha with tightly formed shiny needle-like leaves. We find these production methods show off the characteristics of the Kanayamidori cultivar to the fullest. In addition, rolling these high quality mountain grown leaves into needle-like shapes keeps all of the vital vitamins and minerals that the tea bushes have taken up from the lush mountainous soil firmly locked inside the leaf, not to mention keeping those tantalizing Kanayamidori fragrances locked inside too!

The infused tea is a beautiful clear yellow color, the texture is soft and smooth, and of course this organic sencha being made from the excellent Kanayamidori cultivar in the mountains possesses those tantalizing sweet fragrant nectarous-like qualities that give an almost fruity and milky mouthfeel!

Origin Information

Kirishima

Kirishima is a very famous mountainous area in Kagoshima Prefecture that produces excellent quality organic green teas. Although, most tea drinkers are familiar with Kagoshima for its modern day deep steamed fukamushi green teas made from breeds such as Yutaka Midori, Sae Midori, and Asatsuyu etc., a few expert growers in the mountains of Kirishima are well-known for maintaining a more traditional tea approach and produce organic lighter steamed teas to a very high quality standard that are both highly aromatic and excellent in taste.

Brewing Suggestion

Steep	Leaf-Water Ratio	Water Temperature	Infusion Time
1	1g/1oz	70°C/158°F	60 seconds
2	-	75°C/167°F	10-30 seconds
3+	-	Hotter Water	Longer Steeps

Additional Information

Origin	Kirishima, Kagoshima, Japan
Organic Certification(s)	JAS
Harvest Date	May 2011
Harvest Period	100% Ichibancha (First Harvest)
Steaming	Asamushi (Light)
Cultivar(s)	100% Kanayamidori
NET Weight	100g/3.53oz