When it comes to good Sencha, Chiyo hits the beat. Chiyo comes to us from Yame, in the Fukuoka prefecture, Japan. The farmer, Harashima Mashashi’s family, has grown tea for three generations. For more about Harashima-san’s family, you can check out their producer profile. Chiyo is the type of green tea that I find myself craving daily! I love getting my day started with a few brews, or it is an excellent tea for relaxing while reading a book. It has a mellow feel from the first sip through the aftertaste.
Chiyo has a needle-like structure, as expected of a Sencha. It looks dry but is slightly oily and crisp to the touch. Some of the lighter shades in color come from stems or minor variations in oxidation. The sweet aroma of cut grass and onion, combined with a hint of toast and popcorn, is a pleasant surprise.
The leaves took on a dark green color after steeping. I saw no sign of those lighter shades when looking at this Sencha dry. I can see small leaf pieces and stems. The aroma changes to hay, seaweed, and subtle honey, preserving the sweetness. The color of the first steep reminds me of asparagus, with slight cloudiness.
Chiyo has an outstanding balance of sweet and umami. I get white miso, cooked spinach, and bok choy—a very mellow green tea medium body that coats the mouth. The aftertaste has light astringency, is slightly minty, and is finished with subtle asparagus. I love that this Sencha has so much variety throughout the experience.
Origin: Yame, Kyushu. Fukuoka Prefecture, Japan
Preparation: I used my Kyusu, 175 degrees for one minute, with about two teaspoons of tea.
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