Japan Sencha Kagoshima

Sencha from the prefecture of Kagoshima, a region located at the southern tip of Japan. In the cup it gives a golden green color and in the mouth it is fresh and decidedly less astringent than normal Sencha.


Prepration Tips
Use 4-4.5gr per cup
Boil water to 70-75 Celsius
Brew it for 1, 1:30, 2 min
Multiple Brew: 3 times

Japan Sencha Kagoshima tea is the most widely produced type of tea in Japan. Around 70% of the tea processed in Japan is traditional Sencha.

Tea leaves for Sencha can be harvested at different times of the year and includes a lot of post-processing that actually in fact characterizes very different teas.

But not only that; Sencha is cultivated in many different areas of Japan and each area has its own special and characteristic Sencha tea.

In Kagoshima prefecture, different Sencha teas are harvested and processed.

Sencha Kagoshima first flush is a tea harvested in spring. It therefore has a fresher, more herbaceous aroma and flavour.

The leaf is bright green rolled very well and uniform in appearance. The aroma has the characteristics of a quality Sencha: freshly cut grass, fresh, intense, pungent. With a slight briny aroma reminiscent of seaweed.

How to Prepare Sencha Kagoshima Tea

Sencha Kagoshima tea is very easy to prepare. It also forgives the mistakes of neophytes and is not particularly astringent. It can also be brewed in cold water.

We recommend an initial infusion with 75° water for about 2 minutes and then continuing with further infusions by slightly increasing the infusion time.

The recommended amount is 4 or 5 g per 175 ml (cup).

History of Kagoshima Tea

Although it is not clear when tea cultivation started in Kagoshima, but history suggests that in 1319 and 1320, the chief priest of Uji began growing tea at Yoshimatsu temple, Kagoshima. Perhaps it was the first time tea has been grown in Kagoshima.

Later in in Satsuma Province, people began growing tea under the Satsuma clan’s guidance during Edo (1603 to 1867).

In those days, tea plantations were concentrated in the northern part of Kagoshima, between Akune and Yoshimatsu. The majority of tea was grown on ridges between rice fields and hedges.

With the country’s opening up, tea production for export became more active, and many tea plantations were established.

An association of tea producers in Kagoshima was established in 1887 to improve the quality of tea produced in the 19th century.

English tea was also grown by tea farmers between the 1870s and the 1950s, but it failed to take off. The liberalization of black tea imports in 1971 and the arrival of much cheaper imported black teas led to the collapse of black tea production in this region. As a result, green tea production took over and expanded.

Kagoshima Prefecture: An active Volcanic Area

Kagoshima is one of the most southern prefectures in Japan, located at the southern tip of Kyushu island. Due to its active volcanoes, this area has a nearly subtropical climate and volcanic ash enriched soil.

Kagoshima prefecture is home to an array of active and dormant volcanoes, including the gigantic Sakurajima, which towers out of Kagoshima bay.

There are almost daily small eruptions from the caldera, punctuated by steady streams of smoke and ash. And on its active days in Kagoshima city, the use of an umbrella is recommended for warding off the ash.

Tea Types Cultivated in Kagoshima

Kagoshima tea plantations use a wide variety of cultivars. While Yabukita is a dominant cultivar throughout Japan, in Kagoshima it only makes 32.3%, followed by Yutaka Midori (27%) and Saemidori (13.1%).

Sencha Kagoshima and Bancha are the most famous teas of this region. However, there has also been an increase in matcha production in recent years.

Moreover, Kagoshima has become one of the leading producers of organic tea in Japan.

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