Temps d'infusion
1–5 min
Recommandé
Infusions
1
Recommandé
Température de l'eau
0°C
Recommandé
Dosage de feuilles
4 g / 100 ml
100 ml recommandé
Oxydation
—
Caféine
—
Notes de dégustation
Le vendeur indique
FloralCrème
Goût et corps
Sucré
Amer
Umami
ÉpaisSoyeux
Aperçu
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Pairing: shortbread, fresh fruit, or mild cheeses
This micro-oxidised tea is bright and creamy with a soft and silky texture. It is incredibly aromatic, making full use of the famous floral bouquet of the Koushun cultivar. A rather recent development, bihakkocha (微発酵茶 - micro-oxidised tea) is a term used to describe a few newly developed Japanese teas. Most commonly, it refers to very lightly oxidised oolongs such as this one, produced in the style of Taiwanese Baozhong (sometimes called Paochung). Producer: Moriuchi Chanoen Region: Honyama, Shizuoka Elevation: 150m Cultivar: Koushun Harvested: June 11, 2025 Picking: Handheld Machine