Brewing Guide
3 heaped teaspoons per 100–300ml water (60°C). Steep for 2 minutes.
Tip: For an especially powerful infusion which unfolds the full potential of this tea, we recommend adding 1 additional heaped teaspoon to the above recommendation and ensuring the water is poured at the latter end of the range provided.
Suitable for up to 6 infusions:
1. 55°C, 50 sec.
2. 65°C, 20 sec.
3. 60°C, 25 sec.
4. 60°C, 20 sec.
5. 60°C, 10 sec.
6. 60°C, 10 sec.
Packaging
High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.
Recommended Teapot
The special clay and oxidation firing of a red Tokoname kyusu with a fine ceramic strainer brings out the precious bitterness beautifully, making it an ideal teapot for this sencha. Alternatively, a reduction-fired black Tokoname kyusu is a great all-rounder for every green tea.
Recommended Storage
A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.
