The second harvests are already finished in some producing regions, so that still to evoke in this period as “shincha” the first harvests in 2021 can seem odd. However, in the mountain areas in Shizuoka for example, it has not been so long since the 1st harvests are finished, and then with the questions of refining raw tea, a lot of teas have only just arrived.
Well, this post will be the last one however under the title “shincha” for this year.
Sencha from Hon.yama, Ôkawa-Ôma, cultivar Fuji-midori
Many already know my Yabukita and especially my Yamakai from Ôma, this small hamlet at an altitude of 700 m in the Hon.yama mountains in Shizuoka. But here is an amazing tea from the same producer, a Fuji-midori cultivar sencha. He got finally left (after taking off most of his Fuji-midori area) just enough to do one session on his 60K line. Result, about 10 Kg of finished tea.
Fuji-midori is a rare cultivar. It is presented as part of the Shizu-7000 series, these varieties developed in the 60s from Yabukita seeds: Shizu-7166 (Yamakai), Shizu-7111 (Kurasawa), Shizu-7109 (Suruga-wase) and of course Shizu-7132. Fuji-midori is Shizu-7224, but in reality we are not sure where it comes from.
If we find a little in Tenryû (reservoir for old cultivars), it remains super rare. Honestly, we can not say that this Shizu-7224 (Fuji-midori therefore) has characteristics as easy to identify as the other Shizu-7000, nevertheless we have here a powerful tea, whose astringency remains light, essentially sweet, with aromas in the background reminiscent of fermented grapes. The persistence in the mouth is remarkable.
Regarding Ôma’s Yamakai, this year frost damage significantly reduced the harvest, moreover, the typical Yamakai aromas still seemed a bit weak to me, so I let it mature before putting it on sale.
But meanwhile,
Sencha from Asamiya, cultivar Yamakai
One of the big hits of last year, maybe even better, with a slightly younger harvest. Almost no astringency, a very elegant umami, sweetness, and above all the formidable aromas of candied red fruits of Yamakai. Richness, elegance, fluidity, a marvel.
Tamaryokucha from Sonogi, cultivar Asatsuyu
Not much to say about this shaded and fukamushi tamaryokucha from Nagasaki, always eagerly awaited. It’s thick, umami, sweet, roasted aromas, but also greenish because of Asatsuyu cultivar.
Sencha (s) from Uji, Dôsenbô, Oku-midori and Kanaya-midori cultivars
This year again, here are the two beautiful unshaded sencha from Dôsenbô, this famous mountain production area in Minami-Yamashiro village south of Wazuka. Formerly very famous for its sencha, Dôsenbô produces less and less, because of the difficulty in selling at a good price these teas arriving too late on the tea market. Growers then turn to the medium-low-end tencha, very (too) fashionable.
With these Oku-midori and Kanaya-midori, you have two sencha from the same producer with clear differences. Oku-midori with its intense umami tends to be the favorite of many users, but I personally find Kanaya-midori much more stimulating and deeper. To Compare.
Besides, for later, I keep a nice little surprise for you from Dôsenbô.
Sencha de Sayama, cultivar Sayama-kaori
For several years, I have been offering many varied teas from Sayama, yet not many Sayama-kaori cultivar, its most representative cultivar, which has spread the most. Well, it is true that many more recent cultivars from Sayama like Yume-wakaba or Oku-haruka seem more charming, and also that Sayama-kaori strangely tends to give better things in the mountains to Shizuoka for example. But here is one from Negishi, on the edges of the Kaneko plateau in Iruma, a neat sencha, made with withering. It is a very rich and intense tea, with floral and milky aromas, but also strong vegetal accents.
Categories: Reviews
Japanese Tea Sommelier 
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