Intense umami aroma and taste. Fresh vegetal spring chlorophyll sweet tea buds,subtle citrusy aroma & taste, misty oceanside grass, floral notes, nutty warmth of toasted grains of brown rice, deep emerald green liquor that awakens the senses. Juicy mouthfeel with subtle astringency of chumushi (mid- steamed) aromatic Saemidori & Yabukita varietals of luscious umami taste that lingers beautifully. A unique lofty Genmaicha crafted with premium Senchas and Ceremonial Matcha.
Organic Sencha Saemidori & Yabukita varietals from Kagoshima, Japan. Kyushu is a southern island of Japan with mild weather where newer Saemidori varietal can grow frost free. The Saemidori is a hybrid of Yabukita & Asatsuyu varietals was registered in 1990 and is now a sought after Sencha varietal. Yabukita was selelcted by Hikosaburo Sugiyama in 1908 in Abe, Shizuoka for its upright yield, aroma and umami taste.Uji, Kyoto grown Ceremonial Matcha milled fresh. Organic methodology and technologically advanced tools for steaming, tumbling, rolling, toasting tea combined with the careful nose and eyes of the tea masters, creates a refreshing, vivid green, steamed Sencha.
Infuse 3g - 4g of tea or 1 Tbsp. in your teapot 250 ml. Kyusu Clay Teapots with fine mesh filter work beautifully. INFUSION: 1st infusion: 82*C to 90*C for 1 min. 2nd infusion 93*C for 30 secs.
Organic Ichibancha spring-harvested Sencha Saemidori, Sencha Yabukita green teas, organic toasted brown rice and organic Ceremonial grade Matcha.
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