[Read Ricardo Caicedo’s review here on My Japanese Green Tea.]
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.
About the tea
・Origin: Tsukigase, Nara, Japan (single estate).
・Farmer: Fumiaki Iwata.
・Type: Green tea – Sencha.
・Cultivar: Yamatomidori Seed-grown cultivar.
・Harvest: May 5, 2018.
・Tea bush age: Planted in 1964.
Cultivar chart – Yamatomidori
・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.
About the tea garden
・Name: Kitorode (キトロデ).
・Area: 20 ares.
・Category: Tea mountain.
・Altitude: Approx. 260m.
・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.
・Other specifications of the tea garden and cultivation: 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.
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 slop from the mountain ridge.
Additional information
The young buds developed in a thick and numerous amount. A futsūmushi (standard) steaming method was used to produce a balanced sencha.
Brewing Suggestions
Measurements per portion.
・Amount of tea ：4~5g
・Water temperature：90℃
・Water amount：200㏄
・Steep duration：40 sec
Suggested no. of infusions: [3~5]
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.
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 .