Okumidori is the name of a cultivar bred in the 70s of the XX century by crossing the varieties Yabukita and Shizuoka Dzairai. This is a late variety, characterized by low astringency and freshness of aroma. Spring harvest 2021.
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 Okumidori» is an excellent choice for an emotional reboot: rich taste, fresh aroma and invigorating sensations.