Acheter ce thé
Temps d'infusion
1–3 min
Recommandé
Infusions
2
Recommandé
Température de l'eau
90°C
À ajuster selon votre goût
Dosage de feuilles
2 g / 100 ml
300 ml recommandé
Oxydation
—
Caféine
Medium
Notes de dégustation
Le vendeur indique
Fruits secsRizRiz grilléTorréfiéBraise
Aperçu
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