Rare terakawa-wase cultivar sencha grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The leaves are first covered by a translucent veil in March to protect them against wind and cold air (that could create damaging frost), then covered for about two weeks in late April to create an extra boost of umami flavor. Perhaps, if you are unsure to go all in on this cultivar, the Marushige Shimizu Tea Farm also has a four cultivar comparison set in which one of the cultivars is a Terakawa-wase. 

A note about the Terakawa-wase cultivar: A cultivar that was developed for matcha, this cultivar was selected out of seedlings from a native tea plant in Uji, Kyoto Prefecture and registered in 1990. 

Product Info 

• Name: Premium Sencha, Terakawa-wase
• Cultivar: Terakawa-wase
• Cultivation & Processing Notes
• Shaded
• Steaming: Regular Steaming
• Harvest: Late April / Early May
• Region: Suizawa Village, Yokkaichi City, Mie Prefecture
  
  

Steeping Notes

1st steeping

Tea: 5 grams. Time: 1 minutes. Water: 70˚C/176˚F, 200 ml.

2nd steeping

Tea: same. Time: 10-20 seconds. Water: 90˚C/194˚F, 200 ml.

3rd steeping

Increase time to 30-45 seconds or to desired strength.

**Consider also cold steeping or ice steeping (see Steeping Techniques).