PREORDER available late May 🍵 2026 #0659.S5 Tarui Tea Farm: Organic Sencha Kiriyama Mushin Single Cultivar Shizu 7132 有機 霧山無心

Tarui Tea Farm's Kirishima Mushin is an elite single cultivar Sencha from the mountains of Shizuoka Prefecture. A cultivar with a strong personality, the Shizu7132 is a rare tea cultivar that has never been given a name. Characterised to be aromatic, some describe it has a subtle cherry blossom leaf aroma . This is a cultivar that does particularly well in higher elevation areas of Shizuoka Prefecture. It was developed in the 1960's along with the other Shizu-7000 series (Tarui Tea Farm also cultivates the Yamakai cultivar in their Shurei). Please enjoy this unique and delicious sencha, which will provide you with a taste of the type of Senchas unique to Shizuoka! While in the Japanese tea world, the Shizu7132 cultivar has not been too successful commercially (i.e., the cultivar tends to be too strong to blend with other cultivars), you will not want to miss out on trying a single-cultivar Shizu7132 from an organic tea farmer like Tarui-san! Their Kiriyama Mushin has a strong, full-bodied flavor. Note that the Kiriyama Mushin is cultivated in the same field as the Chouseiden but is left to bathe longer in sunlight. Flavor & Steeping Notes Consider also cold steeping or ice steeping (see Steeping Techniques). The main thing to note is that lower water temperatures create a sweeter flavor profile while hotter temperatures create a more bitter, astringent profile. More water or less tea will reduce the strength of the tea. 1st steeping - Tea: 5 grams. Time: 45-60 seconds. Water: 70C/160F, 200 ml. This should produce a clear light yellow green liquor with complex flavor on the more astringent side. 2nd steeping - Time: 10-20 seconds. Water: 80-90C/180-195F, 200 ml (about 1 cup). 3rd steeping - Increase time to 30-60 seconds or to desired strength. Product Info Name: Organic Sencha Kiriyama Mushin Japanese name: 有機 霧山無心 Ingredients: green tea Cultivar: Shizu 7132 Cultivation & Processing Notes Uses a machine harvesting of the top bud and first two leaves (isshin niyou 一芯二葉) Steaming: regular steamed Harvest: Late April. Region: Nearaicho, Shizuoka Prefecture