Okuhikari is the name of a cultivar bred by crossing the Japanese yabukita and tea plants from the Chinese province of Hubei. It has a special sweetness and a hint of mint in the aftertaste. It is a late variety and is therefore mainly grown in the southern prefectures. Spring harvest 2020.
In appearance: thin, dark green tubes of twisted tea leaves. The fragrance is intensive, grassy with a nutty touch. The liquor is transparent, with a bright yellowish-green shade.
The bouquet of the ready-made tea is fresh, grassy with a nutty note. The fragrance is intense, grassy-floral. The taste is full-bodied and mellow, oily and sweet, with a lingering aftertaste.
Classic Japanese brewing method is to put the tea in a teapot at the rate of 2 g per 100 ml, add hot water (70°C), and after 45-60 seconds pour the tea into cups. You can steep the tea up to three times. The time of the second steeping is 30 seconds; for the third steeping it is 15 seconds.