KYOTO DOSENBO SENCHA

Category: Green Tea
Origin: JAPAN, Kyoto Prefecture, Minamiyamashiro Village, Dosenbo district.
Cultivar: Okumidori
Quantity: 30g per pack
Harvest:  Spring (April-May)
 
Location:
Dosenbo is a mountainous area in the south of Kyoto, with an altitude of about 500m where tea fields were expanded at the beginning of the Meiji Era (1868-1912).
It is distinctly cold compared with the temperature of Uji and Kyoto. The new settlements that were formed comprised of Samurai who had to give up their swords after the fall of the Shogunate. As such, some of the tea producers of Dosenbo are descendant of Samurai families who continued the hard work of their ancestors.
 
As most teas in the Uji area, very few teas are actually from Uji. Most of the Uji teas come from the surroundings areas of Wazuka, Dosenbo, Ujitawara. So Dosenbo is commonly branded as a Uji tea, but we deliberately use names of actual locations to reflect the distinctions and diversity that exist among Japanese teas even from the same Prefecture.
 
Description:
Sencha is a classic steamed green tea that is grown in open nature in full light. The shape of the environment in Dosenbo and the colder climate provide very interesting conditions for the production of a balanced Sencha.
 
This Sencha is produced from Okumidori cultivar. We selected it for its medium body, natural sweetness and very clean mouthfeel. It is one of the most popular products at Mandaracha Tea house.
 
Preparation:
4g (0.14oz) of leaves per serving
80ml of water at 70°C (158°F) per serving
First brew: 60 seconds
Subsequent brews: 10-15 seconds
 
Cold brew: 10g of leaves for 1L of cold water. Brew for 12-15 hours in the fridge at 5°C. Filter the infusion in another bottle and keep it in the fridge. You may re-brew the spent leaves a second time as you like.