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Large teas Kyushu

I keep submitting my selection by staying on the southern island of Kyushu, with four teas representative of this region, and the Japanese tea in general.

It These are two sencha from Kagoshima prefecture, one of Yame (Fukuoka Prefecture), and finally a tamaryoku cha of Ureshino (Department of Saga).

Although Kagoshima is the second tea producing region of Japan, and her tea is booming, it seems to me that the department Fukuoka, with her tea Yame remains today the most famous growing regions of Kyushu.

For my first selection, so I just had to make a tea as representative as those Yame. Here is one who met all the typical qualities we expect of a Yame-cha 八 女 茶.
Its flavor is strong and powerful, but proposes no aggression, all sweetness and roundness. The leaves are a beautiful pine green, shiny. It contains a good proportion of leaves finely and delicately rolled in fine needles, with still yet, some a little bit broken. If this tea was introduced to me as futsumushi sencha (standard steaming), I think it was subject to steaming a bit long compared to standard, but well shorter than the steaming along ( fukamushi ) usual in Kyushu or the plains of Shizuoka.
Also, this sweet and powerful flavor is characterized by a kind note of "Sweet Peat" typical Yame teas, fruit of a hi-ire 火入れ (final phase of drying, roasting so) hard. But it does not mask the rest of the complex flavors of this sencha, it has rightly highlight of this deep fragrance sweet liqueur in a register rather mineral. I am sometimes

with suspicious Yame productions, but it has managed to charm me. Product
relatively lightly steamed leaves, infusion time beyond the 40s, but stopped the minute I feel fit, even though we obtain a liquor 30s already goutu. Determination
classical sheet / water 3g/pers. to 70-80 ml (5 g of tea leaves if for one pers.).
70 ° C, again we are in the typical.
Finally, the second infusion at 80 ° C, poured immediately.

all due respect to its critics, but today the landscape of Japanese tea, Kagoshima has become a growing area inevitable, first due to its large acreage, the 2nd of the country, and also by its unique flavor, popular with younger generations, easy access. Rather than a question of terroir, that comes cultivars that are used (more details here ).

Both sencha I present are two Sencha Fuka-mushi (annealing time), there are almost that in Kagoshima (except the island of Tanegashima, where people can exploit even different cultivars) . But while the major producing areas in the plains of Kagoshima (including Minami-Kyushu, ie Chiran and Ei) are found in tea steaming very deep, very "dusty", these two, from Kirishima, bordering mountains, show still leaves finely rolled in particularly the first one cultivar Asatsuyu.

Asatsuyu cultivars is an old, well known for its beautiful emerald green liqueur, and taste very sweet bean flavors. It is also the ancestor of many cultivars for Youth (as the popular and Yutaka midori-Sae-midori). The latter, with leaves not too broken, do not give a thick liquid and too sweet as is often the case with this cultivar, but know how to keep finesse, I would even say it is surprisingly lightweight. That is what charmed me in this sencha : it retains the characteristics of Asatsuyu, sweetness and flavor of peas and a very green scent very special, but shows great delicacy.
Thus, it is a tea that should be strongly infused.
To 70ml of water per person. Do not hesitate to 4g / pers. (5 or 6 in the case of a single person).
The infusion time may largely exceed the minute!
70 ° C, there is no problem, it remains the standard.

This tea will surprise fans of Asatsuyu "classic", but it is a great tea, a steaming along but reasonable can enhance the flavor, too often forgotten in Kagoshima teas. Know that this fragrance will gain in intensity by some days or weeks in contact with air after opening the vacuum bag.
Finally, the existing natural vegetation and very green Asatsuyu here is highlighted by a hi-ire very low.

My second little Kagoshima-cha, is opposed primarily by the first hi-ire stronger, losing the aspect of "plant" in favor of a lighter scent and sweet (but also different from Yamae on this point in the hi-ire , the comparison between the three Tea seems to me an interesting case study). The cultivar is Oku-Yutaka, from a crossing with the most representative cultivars Kagoshima-Yukata Midori, variety of tea that excels in its rich flavor and sweetness.
Thus, there is a sencha taste well spoken, very gentle, a very light touch of astringency, a rich fruity bouquet highlighted, remember, a hi-ire a bit much.
In sum, this sencha, do not destabilize the regulars of Kagoshima.
For its preparation, it's very simple, little chance to miss (one of many charming fukamushi sencha from Kagoshima) 3g/70ml usual ratio (4-5 g if one person should I still say), 70 ° C, 30-40s infusion.
is a small tea every day who do not take the head, forthright, and power quality.

Finally, to finish with Kyushu, impossible not to go through Saga (Ureshino-cha 嬉 野 茶), this time with the tea representative of this region: tamaryoku cha Version steamed (mushi -sei), while the previously mentioned version was "on the stove," a cha-iri kama 釜 炒り 茶.
Here's another classic. As I point out often, mushi-sei tamaryoku -cha (or guri-cha, or mushi-guri ), except the shape of its leaves, not much different from sencha.
Here I have a small tea leaves "curly" copies.
A beautiful bright green liqueur. Which releases a scent that "green" and soft well balanced, thanks to a hi-ire that without being weak, was not pushed just enough to bring out the subtle sweet fragrance.
The flavor of this tea, as it is finally a constant in Kyushu, is clearly in the sweetness. This is a refreshing tea, a bit fruity. How to prepare
again classical, so I leave it up to the astute reader (and brave to have read this post until now) guess.
is a tea that probably does not surprise the regulars, but will not disappoint.

In four teas are having in common the softness and strength teas Kyushu with all their strong personality representing their regions. I think there is a very good "round of Kyushu," to be completed by the rare-iri kama I mentioned earlier, and gyokuro Yame of which I will soon.