Temps d'infusion
1–5 min
Recommandé
Infusions
1
Recommandé
Température de l'eau
0°C
Recommandé
Dosage de feuilles
2 g / 100 ml
200 ml recommandé
Oxydation
—
Caféine
—
Notes de dégustation
Le vendeur indique
Torréfié
Goût et corps
Sucré
Amer
Umami
Épais
Aperçu
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Pairing: shortbread, fresh fruit, or mild cheeses
Unlike most houjicha which is made from lower-quality bancha, Zansho is made by roasting first flush sencha leaves and stems, resulting in a deep, full-bodied tea. The leaves give Zansho its punch and body with the stems providing a touch of sweetness. With a well-developed roast, this houjicha is strong enough to pair with meals yet complex enough to be enjoyed on its own.