Okumidori sencha tea leaves are plucked in the First Flush (first harvest of the year) in Wazuka, Kyoto. The tea leaves are covered for 7 days.
To increase the umami taste, the tea leaves are covered with black fabric for 7 days and grown with bean-based organic fertilizers. The tea accounts for only 2% of the total tea production in Japan.
Sencha Production Process:
After harvesting the specific tea leaves, the leaves are immediately steamed and dried to prevent them from getting fermented/oxidized (which would turn the tea into black tea). The dried tea leaves are rolled into tight twists to reduce moisture in the tea leaves to produce the final loose-leaf tea product.
Caffeine: 12 mg
Catechin/Theanin: 0.042 g
Vitamin C: 3.6 mg
Okumidori gives a well balanced taste of umami and bitterness in this sencha. There is a natural sweetness in Okumidori. The tea has a deep jade green color.
Each serving uses 4 g of loose-leaf tea mixed with 150-180 mL (3/4 cup). The tea can be brewed multiple times which will result in slightly different flavors.
First brew: use 60˚C water and brew for 2 min
Second brew: use 70˚C water and brew for 5 sec (yes, seconds)
Third brew: use 80˚C water and brew for 10 sec
Fourth brew: use 100˚C water and brew for 10 sec