As you already understood, 2015 on Thés du Japon is marked by the arrival of plenty “Uji tea”, from Wazuka in particular.
After Tsuyu-hikari and Meiryoku cultivars, here comes naturally a Yabukita. This is the Japanese tea cultivar par excellence, and whether the fact that it represents 3/4 of the tea cultivated area in Japan, it is actually a kind of great classic, and we must admit that no cultivar really gets to compete overall. And if many different cultivars are grown in Kyôto prefecture for shaded tea (tencha and gyokuro), Yabukita remains the most used for unshaded teas.
Here is a tea produced by Mr. Tsuji in Wazuka town, at Harayama. Apparently Harayama seems to be the oldest areas in Wazuka where tea bushes were planted, since the Kamakura period.
A fresh scent of dry grass very tender flatters smell, and if this greenish scent is light, it has a great relaxing power, something very reassuring putting us in front of a beautiful typical Yabukita cultivar sencha. Hi-ire drying is very low.
Hot water for incisive and stimulating liquor, warmer for a round tea but equally present, it is difficult to make a choice for brewing temperature, as in all cases the results will be very good. This is a characteristics of good sencha, and this one is particularly attractive with water at 80-85 ° C. Obviously a good dose of astringency appears, but those that stimulates and delights, just delicious. In fact, I would prefer hot infusions, and let umami appears gradually in the after!
This astringent attack on a mellow background is a perfect example of well-balanced sencha. There is no heaviness, all is velvety with nothing coming parasite pleasure.
The scents of the liquor are green, they remind clearly the scent of freshly steamed tea leaves, with notes of roasted nuts and more discrete, yellow fruits.
In the mouth, the aromas are very green as well, reminding cooked vegetables like asparagus or green pepper, and astringency might remind goya (bitter melon or bitter gourd as Wiki tells me).
The sweetness of this tea is slightly fruity and not too saturated with umami, and the balance is never broken.
So we are again faced with the difficulty of describing with sufficient force the flavors of a sencha. Especially with Yabukita culitvar we have no special features, yet we are on a very large degree of excellence. The possibilities are great, and if you like sencha, this is a tea which you never get tired of.
This is a tea that could be compared with Nihon-Daira Yabukita and Yokosawa Yabukita to feel the qualities of this cultivar with differences in processes and terroir.