Okuyutaka Sencha

This delicious single cultivar sencha is made from Okuyutaka – a cultivar that is high in amino acids with a low astringency. Okuyutaka means “Deep Richness”. It has rich aromas and great umami sweetness. It wakes up your nose with its freshly baked cookie and roasted rice scent.

Hoshino village is known for its “stacked” rice-field structures, where stones are placed to create multiple layers of harvestable fields along the mountains’ natural incline. Similar to parts of Taiwan, the rainy misty weather and large temperature difference between morning and evening causes the teas to produce more amino acids and catechins as a way of protecting itself from these conditions, which in turn produces more intense and complex aromas.

Okuyutaka Sencha is one of our favorites among our inaugural lineups. Not only because its waking aroma smells like freshly packed oat cookies, seaweed and cheese puffs, but also its long-lasting rich and deep taste offers us different flavor experiences at different temperatures – when it cools down, notes of white chocolate and sweet cucumber remain. Its thick broth brings nice salavation in the mouth and the after sweetness lingers in the throat, traveling to the sides of the jaw.

In addition to its rich taste and deep mouth feeling, this sencha has unique calming energy that gradually becomes uplifting energy. It’s absolutely a great sencha for getting second wind either at work or in the outdoors.