Tanegashima Sencha is an asamushi sencha from Tanega Island in the south of Japan. It also happens to be my first taste of 2014 shincha. 🙂
Sold by O-Cha.com, this sencha comes from the unusual and rare cultivar known as shimamidori or island green in English.
The leaves are long, medium green, with blue hints. A crisp scent of grass is noticeable, along with what almost seems like a lightly roasted aroma. (Though of course, this tea was not roasted.)
Brewing Tanegashima Sencha
The vendor recommends brewing Tanegashima sencha in a houhin or shiboridashi style teapot. While I am using a houhin for this review, I feel you won’t be missing out if you brew it in a regular kyusu.
For parameters, 4.6g/125ml suits my taste the best. I have also found a brew temperature of 75C (167F) for 1:00 minute to be ideal.
Thoughts and Observations
The liquid is a yellowish green – a little more yellow than my turquoise coloured cup will let on. The tea is very clear, and only takes on a slight cloudiness in later infusions. The taste is subtle and refreshing, with some astringency. It also has grassy and tart aspects.
For a second infusion, brew for 30 seconds at the same temperature. For a third, brew for 1:30, 10 degrees hotter. A mild fourth infusion is possible as well. Brew the fourth for 2:30 a few degrees short of boiling.
Tanegashima Asamushi Sencha is an incredibly economical tea. Its subtle flavour and unusual island flare makes it a home run for all lovers of Japanese green tea.