Mountain-Grown Nara Native Yamatomidori Sencha
€10,40 – €34,90
Mountain-Grown Nara Native Yamatomidori Sencha is a traditional Sencha tea from Fumiaki Iwata’s natural, pesticide- and fertilizer-free “Kitorode” tea garden in Tsukigase, a city in Japan’s Nara Prefecture, southeast of Kyoto and Osaka. In the infusion, the finely crafted, unusually long, fir-green needles produce a characteristically shimmering light-green cup that offers an idiosyncratic sweetness in taste, embedded in a roundelay of complex vegetal notes.
For more information and illustration see the product description below.
Mountain-Grown Nara Native Yamatomidori Sencha
This tea comes to us from Tea Crane, a trader specializing in naturally cultivated teas from Japanese small producers. The operator, Tyas Sösen, is a Belgian by birth who has lived in Japan since his later adolescence. There, as the youngest officially certified tea master of foreign origin, he learned the tea trade from scratch. His love for traditional Japanese Sencha teas of regional character ultimately culminated in the founding of The Tea Crane. The underlying philosophy is a return to the original Japanese Sencha. This means that the cultivation is free of artificial fertilizers and pesticides and comparably low in nitrogen. In addition, it means processing that is free of the industrial mass processes that are often characteristic of tea production in Japan today. All this makes Mountain-Grown Nara Native Yamatomidori Sencha a truly traditional Japanese green tea.
In the infusion, the finely crafted, unusually long fir green needles produce a characteristically shimmering light green cup. This, in turn, in terms of taste delights with an idiosyncratic sweetness, embedded in a roundelay of complex vegetal notes.
The Tea Garden – Kitorode
Kitorode (キトロデ) tea garden is located in Tsukigase, a city southeast of Kyoto and Osaka in Japan’s Nara Prefecture. It dates back to the planting of tea seeds of the Nara-native Yamatomidori cultivar in 1964. At that time, seedlings grown from cuttings were more expensive in Japan than raising tea plants from seeds. We owe this fact a tea garden with naturally grown tea bushes, which has become rare in Japan today. The area cultivated with tea bushes has a ratio of about 2:1 to the area overgrown with wild vegetation.
Kitorode Tea Garden
The magmatic soil of the 260 MSL slope consists of a mixture of clay and granite. The resulting soil quality is so high that the tea garden can do without any additional fertilization. The tea bushes stretch in a horizontal line along the south-east facing slope. In this way they get a lot of sunlight, especially in the morning, favoring a comparably early first flush.
Fumiaki Iwata, the tea garden’s operator, is the 17th heir to the Iwata family in Tsukigase, Nara Prefecture, Japan. After graduating from Tokyo’s Agricultural University, the trained farmer initially held a managerial position at Tsukigase Kenkō Chaen. There he soon became president of the company specializing in organic tea cultivation. In 2001 he finally retired from office life to devote himself entirely to the family tea farm.
The Cultivar – Yamatomidori
The cultivar finds first mentioning in 1924 as the local agricultural research center’s cultivar “No. 10”. However, it did not receive its name, Yamatomidori, until 1953. The cultivar’s above-average resistance to cold/frost, mildew and anthracnose are considered to be particularly advantageous properties for cultivation. Furthermore, the gentle sweetness, which is quite idiosyncratic in character, is a typical feature of the Yamatomidori tea plant.
Due to the good drainage properties while avoiding backwater, Yamatomidori grows particularly well on slopes. On level ground, on the other hand, the cultivar achieves significantly less good results.
Preparation – 90°C
When preparing traditional Sencha teas, it is important to know that the “70°C rule” does not apply. Instead, the Mountain-Grown Nara Native Yamatomidori Sencha unfolds its characteristic flavor profile best at an infusion temperature of 90°C. The recommended dosage is about 2-3g of tea leaves per 100ml of (as soft as possible) water. The first of approx. 4 tasty infusions should steep for up to one minute. A second infusion then only takes about 20 seconds to unfold perfect taste. After that, 2 more infusions can do with 1, respectively 2 minutes.
The following blog article provides an overview of the history and basic types of green tea in Japan:
For more (unshadede) Sencha teas at Siam Tea Shop follow the link below:
25g, 50g, 100g
Stephen Govier –
For my brewing I used hot but not boiling water and stepped for a shorter period and found that this did not release bitterness.
The aroma from the dry leaves is a delightful mix of meadowland hay and flowers. Bright and very floral all underpinned by a sensory, bright sweetness.
From the very first sip, from the first infusion, this tea is an absolute delight. Most wonderful in the way it coats the mouth with unction and a long-lasting mouth-watering sweetness.
Liquor is beautiful, a celestial yellow tinged with a note of green and the balance inherent in this tea is superb, a serene richness neither saccharine nor astringent.
There is such a teasing sensation when the liquor is held in the mouth, and one that builds over time.
Umami (うま味) both piquant, zingy, and appealing lingers and epitomises the soothing Qi of this tea. There is a milkiness to the Umami and a high L-theanine as found in the best green tea. The milkiness would suggest a high level of Glutamate.
The second infusion produces a stronger colour and a hint of astringency. None of which matters as the mouth-watering component fills the mouth and seems to descend into your soul. There is a thickness that rolls down the throat and is directly connected to the sweetness gushing from the heart of this tea.
The savouring of the first infusion replaced by the devouring of the second and an addictive desire for the third, such is the soporific triggering of joys.
If someone was to ask me right now what is my favourite tea in the world I would not hesitate to reply “this one!”
The steeps that follow are beautiful and all reinforce a sense of hidden enchantments. Tasting the tea secondary to the sensational and evolving mouthfeel of lingering, gushing sweetness.
Thank you, Thomas, for introducing me to this Nara-Native Sencha.