SHZ0006 "KANAYAMIDORI" (40g)
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Silky, milky, softer than expected. A Fukamushi Sencha with texture as the main event.
Da Nouen in Makinohara, Shizuoka stopped selling at the tea market to keep making tea their way. Kanayamidori is bitter by nature — but Mr. and Mrs. Takatsuka process it as Yonkon-cha, skipping the rolling step, which keeps the flavor clear and lets the milky sweetness through. At 70°C, bitterness stays back. What remains is soft, round, faintly creamy. Silky in a way that more astringent teas simply aren't.
Deeply steamed, so the flavor extracts quickly. Give it 90 seconds at low temperature. The full-bodied sweetness settles in on its own.
Point
If you don't have a temperature-controlled electric kettle or thermometer, use the following method to cool the water.
- Boil water and transfer to a teacup once.
- Wait for 3 minutes to allow the temperature to drop to around 70 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 70 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 90 seconds, pour the water into the cup. Make sure do not shake the teapot when you pour to prevent tea leaves touch each other and extract unpleasant flavor.
- The last drop from the teapot is a superb drop of tea, rich in the flavor of the tea leaves. Pour every last drop of tea gently.
Reference
Far East Tea Club
Learn about tea
Brewing guides, stories from the farms, and a closer look at Japanese tea culture — on our journal.
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