G-JP-037

Aracha

荒茶

Unrefined steamed green, from Shizuoka, Japan.

Green tea

Aracha is strongest on vegetal, body and aroma intensity. Typical tasting words: fresh grass, spinach, nori, sweet pea, bamboo. The raw output of the primary tea factory (furoba) before secondary refiners (shiage) sort out stems, powder, and unwanted fractions. Traditionally sold strictly at trade auctions, but now occasionally retailed to consumers wanting a rustic, full-spectrum garden flavour.

Also known as Crude tea, Raw green tea and Unsorted sencha.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami3brightness3body4smoothness2aroma intensity4finish length3

Flavour families, 0 to 5

floral0fruity0vegetal5marine3nutty1toasty0malty0honey0spicy0woody1earthy0smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Shizuoka, Japan
Plant: Camellia sinensis var. sinensis, Yabukita
Harvest: Spring first flush
Elevation: low
Oxidation: 0 to 2%
Roast: unroasted
Leaf: curled
Price band: affordable
Availability: specialist
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: moderate

Made by: steaming, then primary rolling, then secondary rolling, then final rolling, then drying.

Caffeine

A cup of Aracha carries a typical estimate of 35 mg of caffeine, within a range of 25 to 48 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	70 to 80 °C	60 s, 45 s, 90 s
Gongfu, 100 ml	5 g	70 to 80 °C	30 s, 20 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	3 g	Fridge	2 to 6 hours

Up to 5 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
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Pairs with sushi, seafood and salads. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.