[RISHOUEN] Betsujou Sencha Super Premium Loose Leaf

SHINCHA 2024 - Japanese first flush Spring Green Tea - tea that has just been harvested and its freshest - The best quality tea!
* Producer : Rishouen 利招園
* Origin : Uji, Kyoto - Japan
* Harvest : 2024 Shincha (first harvest of the year)
* Multi blend cultivars (Saemidori & Yabukita)
This Sencha is one of the staples at Rishouen and one of our best sellers. We drink this tea everyday during our morning breaks at the office accompanied by salty or sweet snacks to invigorate our body and stir our spirit.
This tea also gives the first impression of Rishouen teas, as this Sencha is served routinely to each person who comes see us in our office in Uji.
Our Betsujou reveals the fresh fragrance expected of a good Uji Sencha. The full bodied, supple liquor offers the balance between the rich, deep savory flavor and just the right level of pleasant bitterness typical of excellent Sencha from Uji. We recommend trying an infusion at lower temperature (60C) to enjoy its rich umami, with subsequent infusions at higher temperatures to enjoy a large palette of savors, ranging from mellow and round to swift and refreshingly bitter green.
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Rishouen (利招園) is a small, family owned tea producer located in Uji, Kyoto. Founded in 1947, they specialise in selecting Tencha from the best fields in Kyoto before skillfully fine-tuning blend recipes and flavour profiles to produce high-grade Matcha.
Descended from a family of tea farmers, the head of Rishouen, Koji Kagata now focuses on working with high-grade Tencha producers in Uji and the greater Kyoto tea producing region to create top-tier Matcha blends suitable for use both inside the tearoom and in day-to-day life. As a practitioner of the Japanese tea ceremony himself, Kagata-san has a keen sense for blending exquisite Matcha for Usucha and Koicha.
Rishouen Tea Co. was established in 1947 in Uji, the birthplace of Japanese tea by Giichirō Kagata. The family has roots in Uji from many generations prior, having at one time possessed lands dedicated to growing tea trees, and still maintains strong ties with many local tea farmers. Rishouen is now headed by, Koji Kagata. He has more than 30 years of experience in the tea business, having been trained in the Way of Tea by his father. His son, Naoki Kagata, is a tea master at Rishouen and will continue the family work after him. He is responsible for sourcing, blending and finishing tea leaves. His passion for Japanese Green tea and hard work contributed to winning 3rd place in the 63th National Tea Quality Judging Skills Competition held in 2016.