Was just reading this and remembered the thread here.]]>
It's a relief to hear that Yabukita does not dominate anymore. A few years ago, estimates were at 75%-90% of tea grown in Japan being of Yabukita cultivar... I'm glad the growers stepped back from monoculture.]]>
Kagoshima, full body, brothy but tropical fruits. Warmer growing area makes an earlier harvest season.
Uji, traditional methods, nice long leaves, perfect balance of umami, astringency, bitter, hint of sweet.
Shizuoka, medium body, sweeter.
These can certainly vary. Most of the fun is in drinking yourself, so, drink up.]]>
How would you describe the difference between sencha from Shizuoka and sencha from Kagoshima, for instance?]]>