Akiyama Katsuhide’s teas are finally available on the site.
The large quantity of cultivars that he grows and the fact that he works alone mean that his first and second harvests are done one after the other, with no break, and that he has no time to spend with me, with us.
Here’s the Tsuyu Hikari, one of my biggest surprise this season.
This Tsuyu Hikari is a little more expensive than last year’s, and I can see why when I taste it.
Around 4 g (1.3 tsp.) for 65-70 ml (about 1/4 cup) at a low 70°C (158°F). A little more than a minute.
While the dry leaves themselves do not seem particularly fragrant, the liquor is a completely different story. It has a very special scent, sweet and floral, with perhaps a touch of almond, and a structure that belongs to the fragrance of cherry blossoms, though it is obscured by so many other things. Overall, it has something aromatic about it. Note that the father of this cultivar is Asatsuyu and its mother is Shizu7132, known for its characteristic cherry blossom scent.
This fragrance becomes clear in the nose.
In the mouth, after a brief attack of astringency, the palate is taken over by great mellowness. The entire complex melting pot found in the fragrance then invades the mouth, and then in the aftertaste and in length in the throat.
The liquor is very pretty, transparent, but the deep green common to cultivars that are descendents of Asatsuyu.
The 2012 version reveals the personality of this cultivar in a very clear way. Scents, flavours, originality, everything comes together in this sencha.
I thought I would write more about it, but, finally, what is there to say except that for a price that remains very reasonable, it is a tea that absolutely merits testing. The changes in relation to the 2011 version are remarkable. Moreover, while last year’s tea ran out of steam quickly, with this one, you can get three or even four very good infusions.