- Origin: Chiran (Kagoshima prefecture)
- Harvest: 1st
- Cultivar: Tsuyuhikari
- Tasting notes: (nose) open, spicy (taste) roast, "funky" (taste with twist)
Tsutsuhikari was selected at the Shizuoka Prefectural Tea Research Institute in 1972, a crossbreed with Shizu7132 and Asatsuyu. Tsuyuhikari is an early-maturity cultivar whose germination period and harvesting period are about two days earlier than Yabukita.
In appearance: thin, green fragments of twisted tea leaves. The fragrance is intensive, grassy-floral. The liquor is slightly cloudy, with a bright yellowish-green shade.
The bouquet of the ready-made tea is fresh, grassy-floral with a nutty note. The fragrance is tender, grassy-floral. The taste is full-bodied and mellow, oily and sweet, with a delicate fruity sourness and lingering aftertaste.
Classic Japanese brewing method is to put the tea in a teapot at the rate of 2 g per 100 ml, add hot water (70°C), and after 45-60 seconds pour the tea into cups. You can steep the tea up to three times. The time of the second steeping is 15 seconds; for the third steeping it is 30 seconds.
Sencha Tsuyuhikari is an excellent choice for an emotional reboot: rich taste, fresh aroma and invigorating sensations.