It’s November. The weather is rainy, the sky is grey. On a quiet day like this, I could really use something to liven things up. Fontunately, I have a bag of Kirishima Sencha open to brighten up the day. 🙂
Kirishima Sencha is a medium steamed organic green tea from – you guessed it – Kirishima city in Kagoshima, Japan. Sold by O-Cha.com, this southern sencha is of the Yabukita variety.
The leaves are a medium-dark green mixture of small strands and crumble. The aroma is a combination of citrusy, oceanic, and grassy notes with a hint of an earthy undertone. In a way, it seems similar to Yutaka Midori’s scent, though slightly less aromatic.
Brewing Kirishima Sencha
While the vendor states that this tea is somewhat difficult to brew, I have found it to be forgiving enough. However, if you can thread the needle with your brewing parameters, you will unlock a mind blowing flavour.
Brewing at 74C (165F) mellows out the taste. Going heavy on leaf and short on infusion time brings out the grassy sweetness of this sencha.
A short steeping is key with this tea. Infusing too long will create a strong vegetal flavour and unwanted astringency.
Thoughts and Observations
The liquid is a clear emerald green. The taste is refreshingly sweet with a honey flavour. There is a light grassiness as well as a citrus aspect to the taste. A hint of sweetness and astringency is left on the palate after each sip.
Kirishima yields 4 solid infusions, with the latter three having more cloudiness than the first.
Brew the second infusion for 15 seconds, 5 degrees hotter than the first. For the third, use water 10 degrees hotter again for 45 seconds. And for the fourth, use water a few degrees short of boiling for 1.5 minutes.
Kirishima is incredibly lush and refined. So much so that I am inclined to say it is the best organic sencha I have ever tried. At a decent price, its impressive flavour is a force to be reckoned with in the world of organic sencha. 🙂