Tempo di infusione
1–5 min
Consigliato
Infusioni
1
Consigliato
Temp. acqua
0°C
Consigliato
Rapporto foglie/acqua
5 g / 100 ml
100 ml consigliati
Ossidazione
—
Caffeina
—
Note di degustazione
Il venditore dichiara
Vegetale
Gusto e corpo
Dolce
Amaro
Umami
Panoramica
Best pick • solid other choice
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Shelf-shaded for around two weeks, this Samidori kabusecha from Uji combines the sweetness and umami of a gyokuro with the body and structure of a sencha. Shading the tea plants from the sun causes them to produce fewer bitter-tasting catechins and instead make more sweet and savoury amino acids such as L-theanine.