Single Estate
Tsukigase, Nara, Japan.
Single Cultivar
Yamatomidori Seed-grown cultivar.
Planted in 1964
Green Tea
Organic Sencha.
New Harvest
Spring 2019.
About the manufacturer
Born on 17 May 1974 as the 17th heir to the Iwata family in Tsukigase, Nara prefecture. Graduated from Tokyo University Of Agriculture. Resigned as an office worker to continue the family farm in 2001.
About the tea garden
Kitorode
キトロデ
20 ares.
Tea mountain.
Altitude approx. 260m.
One of the last farms of its time that were planted from seeds as opposed to cultivars. In 1964 seedlings were still expensive, hence the reason for the choice to plant and grow the bushes singlehandedly.
Geological features:
Magmatic rock on the Japan median tectonic line. Mesozoic era.
Soil type:
Mixture of granite and loamy soil.
Direction and angle:
Southeast facing mountain slope.
Ridge direction and shape:
Horizontal ridges along the slope’s contour lines.
About the climate
Climate:
Good sunlight in the morning and before noon. Early first flush.
Surroundings and environmental circumstances:
On the opposite side of the farm road are other farmer’s gardens and woods. The farm extends down on the southeast side of the mountain slope from the mountain ridge.
About the tea cultivar species
Cultivar details - Yamatomidori
This native cultivar has been growing in its present location high up in the mountains in Nara Prefecture, unmodified, for over half a century. It is distinguished by a gentle yet distinct sweetness on the palate.
Breeder:
Nara agriculture research center sub-center.
History:
Discovered in 1924, registered as #10, named “Yamatomidori” in 1953.
Growth:
Extreme late grower. Germination and harvest approximately 10 days behind Yabukita.
Specifications:
Strong against cold, anthracnose, diseases of blight, etc.
Cold resistance:
Extremely strong against winter colds and frost damage.
Suitable land:
Growth on sloping surfaces with desirable drainage is strong, but is weak in lesser effluent areas.
Brewing guidelines
Suggested measurements for 1 portion.
Amount of tea
4~5g
Water temperature
90℃
Water amount
200cc
Steeping duration
40 sec
Suggested no. of infusions: [3~5]
Additional comments:
Brewing for a shorter time (40sec), but at a higher temperature (90~98℃) will release more of the tea’s aroma, without releasing too harsh a bitterness.
Additional impressions:
At first I thought that it would have a weaker taste but it wasn’t the case.
It’s an overall mellow flavor, not bitter nor astringent. I liked it.
【Sencha】Organic Mountain-grown Nara Native Sencha
$13.00 – $240.00
Japan-Kyoto.de –
When I had my first look at the tea, I expected a tea with a more rustic flavor. Taking my first nip, I couldn’t be more wrong. Although not as strong as more expensive teas, the Sato Tsuru has a strong umami flavor which covers your tongue really nice. It also left a good impression at the second infusion. For this price, the Sato Tsuru really is a solid daily runner Sencha and is certainly a good buy.
Amanda Freeman –
So, this is not your typical vegetal umami Sencha, true it is somewhat umami with notes of toasted nori, zucchini, and cauliflower, but it also had notes of apple blossoms, heady sweet woodruff, distant sweet vanilla, and a long lingering nuttiness. A second steep brings in the more classic umami notes of fresh sea air, cooked spinach, lettuce, bean sprouts, and a finish of zucchini (I do really love zucchini so much) with a finish of cooked tofu that lingers for a bit .