Tiempo de infusión
20s
Método: usucha
Infusiones
1
Recomendado
Temp. del agua
80°C
Recomendado
Proporción de hoja
2.9 g / 100 ml
70 ml recomendado
Oxidación
—
Cafeína
High
Notas de cata
Sabor y cuerpo
Dulce
Amargo
Umami
SuaveSecanteSedoso
Resumen
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Blended from machine and hand-picked tencha, this bright and smooth usucha has a velvety umami, soft aroma, and subtle complexities The blended tencha is rounded out by gentle drying and heating over binchotan charcoal, a traditional practice now almost extinct in Japan. The name Hatsu-Mukashi means "Fisrt Pickings" (初昔), an old traditional name originally used for tencha picked in the two weeks preceding the 88th night of Spring. Producer: Arita Sansuien Region: Uji, Kyoto (Joyo, Hachiman, Yamashiro)Cultivar: Blend: Samidori (hand-picked and machine picked), Okumidori, Saemidori, Uji-HikariHarvested: April-May, 2025Picking: Machine-picked, except where specifiedShaded: 20-31 Days