Kyoto Sencha Syunsai, organic Japanese green tea
$ 25.80
春霽 おくゆたか 有機京都一番摘
A well delivered kick with the “just right” amount of strength is the joy of sencha for many tea drinkers. The key, though, is in whether the tea delivers the layers and intricacies like any fine tea should. A not so commonly employed tea cultivar, Okuyutaka, which can yield a finer aroma and more complex taste than other popular tea plants, is used for this top notch organic sencha of our pick.
In addition to harvest quality, the mastery and care in processing is critical. Our producer in Kyoto spends more than double the time compared to the modern method so the rolling and heating of the leaves can be gradual and slow in order to render the truly traditional, and more complex taste profile of a respectable sencha.
Presenting Tea Hong’s Kyoto Sencha Syunsai, a most enjoyable old style Japanese green tea by the multiple award winning tea master Kikuoka sensei and his diligent team.
Net weight: 60g (2.1oz) in Kraft-alu pillow
In stock
Taste profile
Nose: Fresh, yet warm, savoury aroma on a roasted nori undertone with tints of floral accents. Palate: Thick, sharp, umami body in an overtone of dried shiitake tinkled with layers of herbs and minerals. Finish: quenching, savoury, lightly sweet.
Infusion suggestion
8.5g tealeaves to 200ml water
First infusion
water temperature: 70°C (158°F), duration: 60 seconds
Second infusion
Water temperature: 60°C (140°F), duration: 30 seconds (note that this is a lower temperature and shorter duration)
Third infusion: 70°C (158°F), duration: 60 seconds…
Please note that the decantation speed very much correlates with the infusion duration and subsequent infusion duration. The shorter the decantation, the more accurate you can manage each subsequent round of infusion.
Additional information
| Weight | 110 g |
|---|---|
| Net weight: | |
| Tea category: | |
| Class: | |
| Recommendation: | |
| Origin: | |
| TCM character: | |
| Infusion color: | |
| Vintage |
Reviews(1)
Only logged in customers who have purchased this product may leave a review.
White Peony Zhenghe, traditional white tea
Tea, White teas, Minnan/ Mindong, Fujian, Lighter Aromas, Milder Tastes, Neutral-Cool Energy精選、政和白牡丹
Browner Style Zhenghe Dabai:
Those who prefer white tea as their daily drink but want a bit more stimulations in taste, White Peony from Zhenghe is a great choice. It is air withered for a longer duration from one of the two classic cultivars, Zhenghe Dabai. The resultant tea tastes slightly sharper and longer than white teas produced from the other classic, Fuding Dabai. White Peony Zhenghe is a fine tea that is most affordably priced.
Net weight: 40 g (1.4 oz) in wide Kraft-alu pack 
White Peony Classic Long, traditional white tea
Tea, White teas, Minnan/ Mindong, Fujian, Lighter Aromas, Milder Tastes, Neutral-Cool Energy明前、政和牡丹王
Zhenghe Mudan Wang
While White Peony from Fuding tastes more floral, that from the other earliest region, Zhenghe, tastes longer and deeper. The more tedious curing process is marked by the darker colors on the leaves. While many prize Silver Needle Supreme for its delicate taste and furry appearance, a superb traditional white tea as White Peony Classic Long delivers a more impressive taste experience. That may explain why this Mudan Wang, aka King of White Peony, is considered the best and most classical representation from the origin, and a favourite by many tea connoisseurs. As most aficionados prefer it, we have always matured this tea adequately before releasing it in the shop. The current stock is a single batch first flush ( i.e. pre-Qing-ming ) that we have matured in our environment since its harvest in 2019.
Net weight: 40 g (1.4 oz) in wide Kraft-alu pack 
Huangshan Maofeng Classic, traditional green tea
Tea, Green teas, Huangshan & Anhui, Lighter Aromas, Milder Tastes, Cool Energy黃山毛峰、雨前翠玉
A quintessential traditional pre-rain green tea
Huangshan Maofeng green tea is a must-have souvenir when one visits Huangshan. However, even if you know the way to real teashops rather than tourist traps, a pack of such quality as Tea Hong's Cuiyu would come at a high price. That is why this pleasant tasting and slightly sweet baked green tea is a most popular item not only for our retail, but also export. To maintain consistent high quality, we employ only harvest before the lunar almanac demarkation of “guyu” — the first rain for seeding, around early to mid-April. "Yuqian" — before the rain — is the traditional term for this.
Net weight: 35 g (1.2 oz) in Kraft-alu pack 
Silver Needle Supreme, traditional white tea
Tea, White teas, Minnan/ Mindong, Fujian, Lighter Aromas, Milder Tastes, Cool Energy福鼎 明前 高山白毫銀針
Genuine Baihao Yinzhen:
The first ever modern white tea, Silver Needle that came about in late 18th century withstands time as still the highest quality in the category. Produced in the origin of Fuding with the original pedigree cultivar Fuding Daibai, Tea Hong’s Silver Needle Supreme is a high altitude first flush that distinguishes itself with a subtle yet the most joyful aroma and flavors amongst its peers. The finest and purest of this variety.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
I’m 4 (or 5, who’s counting?) bags into this sencha and I can’t get enough, this is one of the most enjoyable and complex Japanese green teas I’ve come across. In my opinion, this is right up there with what one would reasonably expect in competition-grade batches.
I’m amazed by how well this resists turning bitter – I can put 8 grams in a 400mL thermos, pour 180*F water into it, and seal it up for an hour or two before decanting & drinking.
The resulting tea is remarkably smooth with perfect clarity in the flavor profile. The body is very slippery and chewy with no abrasiveness on the palate, and there are clear notes of mushrooms, watermelon, cucumbers, and thick undertones of sea lettuce (a type of green seaweed, Ulva lactuca). The flavors are very layered and surprisingly intact considering this time & temperature combo approaches the polar-opposite of one might expect to work well.
I, on the flipside, can’t get enough of this technique. This is the only way I brew this tea now. The cups it renders are so potent, with tons of flavor bursting out in every drop.
If I lower the temperature, some creamy-floral notes seem to develop – along the lines of sea salt spritzed zucchini blossoms – so too does a distinct note of bee pollen, which really clings to the throat in the aftertaste.
Such an invigorating experience. Every time I drink it I’m blown away.