Tiempo de infusión
1–3 min
Recomendado
Infusiones
2
Recomendado
Temp. del agua
90°C
Ajusta a tu gusto
Proporción de hoja
2 g / 100 ml
300 ml recomendado
Oxidación
—
Cafeína
Medium
Notas de cata
El vendedor dice
Frutos secosArrozArroz tostadoTostadoCarbonizado
Resumen
Best pick • solid green choice from Rishou-en, Kyoto Prefecture, Japan
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
This flavourful genmaicha is mixed with first flush sencha and kabusecha stems from Uji and Hokkaido brown rice. This tea has a light yellowish / green colour, a lightly burnt rice aroma, roasted rice sweet flavour and a toasted, nutty finish. Packaging options explained Description Cultivar: Yabukita Region: Rishou-en, Kyoto Prefecture 100 g To make hot tea Tea: 6 g or 1 tbsp Water: 300 mL at 90 °C Steep: 40-60 sec. To make cold brewed tea Tea: 10 g or 1.5 tbsp Water: 500 mL (2 cups) at room temperature Steep: 2-6 hours in the fridge