Organic AA Sencha

The first harvest takes place in early May, due to the cool climate in the Mie prefecture. The Hayashi family primarily harvests the fine leaves of the bush variety Yabukita for their best sencha (tokujou). This variety develops an incredibly flowery sweetness in the moist and cool climate of this region. The Hayashi family steams this fine tea a short time longer than usual (chu-mushi). The leaf structure is very delicate and the leaf tissue dark green. The infusion has a neon green glow and appears because of the longer steaming slightly murky. Mie Tokujou Sencha has a subtle flowery fragrance and tastes enjoyably soft and fresh with an excellent sweetness.