Tempo di infusione
1–3 min
Consigliato
Infusioni
2
Consigliato
Temp. acqua
90°C
Regola a piacere
Rapporto foglie/acqua
2 g / 100 ml
300 ml consigliati
Ossidazione
—
Caffeina
Medium
Note di degustazione
Il venditore dichiara
Frutta seccaRisoRiso tostatoTostatoBruciato
Panoramica
Pairing: sushi, steamed vegetables, or citrusy salads
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