Organic Kagoshima Sencha
Grown on the southernmost island of Japan, Kagoshima Sencha is medium-steamed (chumushi) sencha with a fresh, balanced umami flavor. It has vibrant color and lingering aftertaste. The blending of spring-harvested cultivars gives it a pleasant sweetness.
This is an extremely versatile tea and different preparation methods will yield different flavor profiles. My favorite way to steep it is to use an 8 oz kyusu, and 6 or 7 grams of tea in 160º F water for 60-90 seconds. The second infusion should be around 20-30 seconds. Increasing the water temperature to 170°F will boost the complexity, and increase the bittersweet character.
Alternately steeping 15 grams in 1 liter of water refrigerated for 16-24 hours will yield an exceptionally refreshing cold tea.