This chumushi-style sencha offers a balanced, refreshing cup with a vivid vegetal aroma and a smooth, satisfying body. Made from spring and early summer leaves, it strikes a middle ground between light and deep steaming, resulting in a bright green infusion with gentle depth and a clean, lingering finish.
Steamed longer than asamushi but less than fukamushi, chumushi preserves more of the leaf’s structure while allowing for a fuller extraction. The result is a tea with both clarity and richness, an enduring style of sencha that has been enjoyed in Japan for generations.
Reinfuse at least once.
Hot infusion: Use 5g (2 tsp) with 12 oz (350 ml) at 175°F for 30-90 seconds.
Cold infusion: Use 5g (2 tsp) with 12 oz (350 ml) ice water for 10–15 minutes.
Contains 1.5 oz (45g). Approximately 18 cups if reinfused as recommended.
This chumushi-style sencha offers a balanced, refreshing cup with a vivid vegetal aroma and a smooth, satisfying body. Made from spring and early summer leaves, it strikes a middle ground between light and deep steaming, resulting in a bright green infusion with gentle depth and a clean, lingering finish.
Steamed longer than asamushi but less than fukamushi, chumushi preserves more of the leaf’s structure while allowing for a fuller extraction. The result is a tea with both clarity and richness, an enduring style of sencha that has been enjoyed in Japan for generations.
Reinfuse at least once.
Hot infusion: Use 5g (2 tsp) with 12 oz (350 ml) at 175°F for 30-90 seconds.
Cold infusion: Use 5g (2 tsp) with 12 oz (350 ml) ice water for 10–15 minutes.
Contains 1.5 oz (45g). Approximately 18 cups if reinfused as recommended.
Origin: Shizuoka, Japan
Cultivars: Blend; primarily Yabukita
