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What-Cha Japan Yame Matured Kurajikomi Sencha
What-Cha Japan Yame Matured Kurajikomi Sencha
Origin: Yame, Kyushu, Japan
Harvest: May 2014
Elevation: 400-500m
I decided to try one of What-Cha’s
new Japanese greens after a rather good experience with his Australian Japanese-style
teas and this one stood out to me (although I did forget to buy a sample of the
2015 Goishicha Bancha which is probably What-Cha’s most interesting new tea).
A matured Yame Sencha which has been carefully
stored over the summer so as to allow the flavour to continue to develop, it
has a smooth well rounded grassy taste with little to no astringency.
This
tea has been specially stored in refrigeration for the past year in Japan, in
addition to being bagged in Japan, so as to ensure the tea is as fresh as
possible.
It seems this “matured” sencha is a
pseudo-kuradashi sencha, kuradashi teas are traditionally enriched for around a
year, although I have heard of kuradashi teas being refrigerated rather than
stored in a warehouse away from heat and cold. Although there have always been
stories about crafty businesspeople who sell those teas that were forgotten in
the back of a wearhouse as Kuradashi teas, although only certain types of teas
are supposed to benefit from aging.
Dry Leaves: The majority of my sample is tea dust (not like bagged
tea tea dust, but typical of Japanese greens) as well as couple long leaves.
There is a quite a pungent grassy aroma and hints of chocolate.
First Steeping
Temperature: 185oF
Brewing Time: Immediately
Aroma: Grassy
Flavor: Fresh Cut Grass, Citrus and
Nutty
Tasting Notes: This is a rather
interesting tea, it certainly tastes like a Kuradashi Sencha, it lacks the punch
that some Senchas have. It has an incredibly mellow and crisp flavor, although
there is quite a bit of depth to it. It was a little unusual for an aged tea to
have as fresh of taste as this had.
Other than that the liquor is incredibly
clear although you can’t really tell with my photos. It does have some very
slight astringency and a little unami too it. This is definitely an Asamushi
sencha rather than a Fukamushi, I am a little curious why I have ever encountered
an aged Fukamushi Sencha.
Second Steeping
Temperature: 185oF
Brewing Time: Twenty Seconds
Aroma: Grassy
Flavor: Grassy and Nutty
Tasting Notes: I was a little hesitant
to follow What-Cha’s recommended brewing parameters; What-Cha suggests for the
first infusion to remove leaves immediately and for each subsequent infusion
add twenty seconds). I decided to even though the last infusion was pretty
strong, luckily I did not over brew! While it is a tad more potent than the
last infusion, it is rather nice.
The flavors are still very crisp
and mellow, but the citrus of the last is gone, and while this tea is still
grassy it is not a fresh as the last. I rather liked this infusion; it has a
nice unusual texture for a Japanese green and some astringency.
Third Steeping
Temperature: 185oF
Brewing Time: Forty Seconds
Aroma: Nutty
Flavor: Grassy and Nutty
Tasting Notes: Not much has changed
from the last infusion, it has not started to wane, but you can definitely tell
its days are numbered.
I enjoyed this Matured Kurajikomi
Sencha, while it is not a complex tea it is rather nice because of how crisp
and clean it is. It is very easy to enjoy while those new to Japanese greens
may mistake this for a simple daily drinker, there is a lot of nuance to it. It
could be a nice introduction to Japanese greens, but I’d feel more comfortable recommending
this to someone with a more experienced palate and looking for really clean
flavors. At the time of writing this What-Cha is selling this at $13.50 for
50g.
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