Japan’s Machu Picchu Native Sencha 2019


Naturally grown, seed-grown native sencha from the Japanese Machu Picchu in Gifu. Sayo manually tends to her bushes and finishes the tea using only bamboo sieves and tweezers.


The tea garden is tended to in a natural farming way. No fertilizer and no agrochemicals are used during cultivation at all.
The tea bushes depend on their environment for nourishment and growth. This creates the tendency to produce buds at a slower pace, making spring harvest possible several weeks after harvest has already started elsewhere.
They only harvest once a year in spring. This keeps the tea bushes healthy and vigorous.
The most interesting trait of a seed-grown native cultivar tea garden is that if there are 100 tea bushes in the garden, you have 100 different types of tea bushes. It’s a natural blend.


About the tea

Origin: Kasuga, Gifu prefecture.
FarmerSayo Nakamura.
Cultivar: Native bushes.
Harvest: May 10, 2019.
Tea bush age: 100 to several hundred years.
Type: Sencha.


About the tea garden

Name: Chabobo-en [ちゃぼぼ園]
Area: 60 ares
Category:  Tea mountain
Altitude: 200 ~ 400 m
Geological features: Limestone
Soil type: Crumbly black topsoil, porous hardened lava
Direction an angle: NESW; 20~45 degree slope angle
Ridge direction and shape: Mosaic shaped; turtle back motif

About the climate

Climate: Lots of rain; Large temperature differences
Surroundings and environmental circumstances: Surrounded by mountains. Different tea fields created from wild tea bushes are spread out over the mountain surface.
Other information: On certain days we have morning dew and evening dew. This helps the bushes to absorb the amino acids in the air for more sweetness.

About manufacturing:

Harvest is done by hand, but processing is done by a local small-scale sencha processing factory. This factory is equipped with small-batch processing equipment allowing to process each manufacturer’s tea individually.

Additional information:

When the raw sencha returns from the processing facilities, the manufacturer manually (using bamboo sieves and tweezers) separates the powdery leaf, the good leaf and the coarse leaf. But she aims not to remove the twigs from the tea. She believes that the twigs brings sweetness to the tea and produces a better overall balance in the finished product.


Brewing Suggestions
Measurements per person.

・Amount of tea :3g
・Water temperature:98℃
・Water amount:200㏄
・Steep duration:40 sec

Suggested no. of infusions: [4~5]
Begin with a shorter infusion to express the aroma. Gradually increase steeping durations.

Weight50 g




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