Here’s the second 2015 sencha from Kawane, still from the Tsuchiya Estate, but this time it is the cultivar Haru-midori, hand-picked.
Haru-Midori is a very uncommon variety, which I have rarely encountered. This is a crossbreed between Yabukita and Kanaya-midori.
The leaves are very fragrant, impressions of flower and humid forest.
It may be interesting to perform a warm first infusion, 60 ° C, or a little warmer at 70 ° C.
The first impression after brewing, is that of a tea that express himself enhancing the scent and flavors. This effect is intense. If this sencha had seemed at first to me to be rather fruity and creamy, it now seems to have much more floral aromas, like beautiful big yellow flowers, a little bit like the Kôshun cultivar (I recall that Kôshun also Kanaya-midori Parent) but softer and more delicate. It is a little sweet and acidulated.
In the mouth we feel immediately lot of volume, with a good balance between light umami and these floral aromas. There is absolutely no astringency, and the liquor is soft and velvety. The after is light, subtle, but with a good length.
The overall impression is very aromatic, taking advantage on clear scents and flavors rather than on power in the mouth. This tea brings an experience that is really different than those offered by the Yabukita from Kawane that I previously presented.
A second infusion brings greener flavors, especially in the after taste. This is confirmed in the following brews, with even a little spicy touch, but less impact in the mouth.
Actually, I’m a little confused by the aromatic impressions that now gives me this sencha, certainly delicious, but different from my first impressions.
So let’s brew it again at 80 ° C for the first infusion. Gone are the Kôshun-like floral aromas, and I can see again the creamy aroma that remind Kanaya-Midori, a fruity taste, without being completely devoid of floral flavors too. Still no astringency even with this hotter brew, and I can still feel volume and delicacy. It also seems to me that there is more freshness.
The floral flavors seems to appear more clearly from the second brew, but nevertheless with the same parameters, except temperature, the same teapot, I could get two sessions so clearly different (despite the common points in the intensity, the balance umami, etc.) in the dominant aromas, which is so amazing and very interesting, with the impression of a very versatile tea, and thus very simple to prepare.
Also, for those who are interested with cultivars, these aromas and their direct affiliations with Kanaya-midori, and indirect with Kôshun is quite exciting.
In short, this is a very aromatic tea with a lot of personality without being eccentric so far.
Finally some pictures of hand harvesting in Kawane (here it is not Haru-midori though)