I had already mentioned here in October a tea from Sashima as well as the producer Mr. Yoshida for his sublime black tea Izumi.
I would like to remind you that Sashima, in the department of Ibaraki, north-east of Tokyo, is with Sayama (of Saitama) and Ashigara (of Kanagawa), one of the tea producing areas around Tokyo. Without being as important as Sayama, Sashima, on a small scale, is a dynamic region, with many young producers. Plain area, Sashima is like Sayama placed in a harsh environment, with very hot summers and very cold winters. Thus, one will find there naturally a certain number of cultivars created in Sayama, which are in general resistant to frost. This is the case of the Hokumei variety, a relatively new cultivar selected from a cross between Sayama-midori x Yabukita, considered also suitable for lightly fermented teas.
Nevertheless, this is a classic sencha, unshaded, closer to “fukamushi” type, which I present today.
The general impression is that of a strong, rather astringent tea. But it is also a very aromatic tea, with its deep and incisive floral scents.
The first infusion gives a tea with very moderate strength, perfumed, floral indeed, but with also notes of sweet almonds, and a little mineral feeling. In the mouth, despite the presence of astringency, this sencha remains rather velvety.
With the second infusion comes a much stronger astringency, with a strong impact in the mouth, aromas that evoke coffee, with perfumes both more animal and sweeter in some way.
However, throughout the tasting, it remains in the mouth a feeling of freshness that perfectly accompanies the variety of sensations and aroma of this Sashima tea.
It is a rich and complex sencha, difficult to grasp, not easy to prepare either. Also, it may be good to barely increase the water temperature for the 2nd brew, especially if the first brew has been made at 80 ° C or higher.
It is a tea that is not for everyone, but it is a rare case of sencha with the characteristic power of unshaded fukamushi also having on the nose a rich aromatic character.