G-JP-035

Sayama Sencha

狭山茶

Deep-baked steamed green, from Saitama, Japan.

Green tea

Sayama Sencha is strongest on body, aroma intensity and finish length. Typical tasting words: roasted, spinach, chestnut, baked bread. A regional style from northern Kanto renowned since the Edo period, adapted to cold winters by heavy final heating (Sayama-hiire). Summarised in an old proverb: 'Shizuoka for colour, Uji for scent, Sayama for taste.'

Also known as Sayamacha.

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The profile

Taste, 0 to 5

sweetness3bitterness3astringency3umami2brightness1body4smoothness3aroma intensity4finish length4

Flavour families, 0 to 5

floral0fruity0vegetal3marine1nutty3toasty3malty0honey0spicy0woody0earthy0smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Saitama, Japan
Plant: Camellia sinensis var. sinensis, Sayamakaori or Yabukita
Harvest: Spring first flush
Elevation: low
Oxidation: 0 to 2%
Roast: light
Leaf: needle
Price band: mid-range
Availability: specialist
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: steaming, then rolling, then drying, then sayama-hiire intensive final firing.

Caffeine

A cup of Sayama Sencha 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	75 to 85 °C	60 s, 45 s, 90 s
Gongfu, 100 ml	5 g	75 to 85 °C	30 s, 20 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	3 g	Fridge	3 to 6 hours

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

Drinking it

morning
afternoon
breakfast
midday
cold_weather

Pairs with pastry, fried_food and scones_cakes. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.