“Hien” is the special tea produced by Sagara Bussan co. ltd. with using special tea leaves plucked at the beginning of 1st flush season.

Being specific for Sagara Bussan co. ltd. as “OHASHIRI” do, “Hien” is processed with higher intensity of firing. This strong firing results in the sweet aroma.
A sense of expectancy for the sweet aroma makes me be athrill with opening the package of Hien.

Actually, sweet roasty aroma, including slightly green fresh one, spread at the moment the package was opened.

The needle-like shape remains relatively, although generally deep-steamed green tea tends to be somehow broken due to high intensity of steaming.

I can guess the great efforts of tea farmers and craftsmen in Sagara Bussan. It seems to be very difficult to keep needle-like shape for deep-steamed tea. I guess, the marvelous technique to cultivate the best tea sprouts with intense vigor, the sophisticated skill of deep-steamed “Aracha” making, prominent crafts for the final processing are required for the finest quality of “Hien”.

According to the ordinary manner of cold extraction, I tried “Hien” brewed under low temperature (about 5 degree Celsius or 40 F) for several hours in a refrigerator.

The liquor color is very beautiful.

The first infusion brewed at lower temperature has clear color of yellow green. The second one brewed by 80 degree Celsius (176 F) is deeper color of emerald green. The third one is much deeper green.

As for the flavor…

The first infusion has an exquisite flavor harmonized roasty sweet aroma, fresh fragrance and richness in umami and tea polyelectrolytes, with initially spicy finish and crescendo sweet aftertaste.
* If you would like to feel the crescendo sweet aftertaste, please use a little more dose of loose leaf tea. I often use 6 – 8g for one dose, resulting in desirable flavor and aftertaste, in addition, more re-steeping.

The second infusion has deeper green color and more bodied taste, well-balanced with fresh green taste, delicate sweetness and smooth mouthfeel, with the nice aftertaste.

The third infusion has much more turbidity of deep emerald green, causing much more bodied taste and comfortable astringency with gentle mouthfeel.