Tiempo de infusión
1–3 min
Recomendado
Infusiones
2
Recomendado
Temp. del agua
80°C
Recomendado
Proporción de hoja
—
Oxidación
—
Cafeína
medium
Típico
Notas destacadas
Judías verdesBriskFloralCherry BlossomCherrySpices
Resumen
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Pairing: sushi, steamed vegetables, or citrusy salads
This light-steamed sencha has a remarkable depth and long-lasting floral aroma. It was cultivated in Ryougouchi, a small village in the Shimizu Ward of Shizuoka that is famous for high quality tea. This micro-lot of Shizuoka sencha was produced with 100% Koushun cultivar tealeaves. It was light-steamed to preserve and showcase the profound aroma and balance of bitter-sweetness and the refreshing, brisk mountain character that the Koushun cultivar can present when produced well. Koushun was bred from the Mother of Kurosawa and the Father of Kanayamidori tea bushes. This cultivar has a natural tendency to produce teas with floral and complex aromas that waft fruits, spices, resinous woods, and flowering cherry blossom (sakura).