抽出時間
1–3分
推奨
煎数
2
推奨
湯温
80°C
推奨
茶葉の割合
—
酸化度
—
カフェイン
medium
標準的
テイスティングノート
販売者の説明
花のようなレモン草ハーブ胡椒
味わいとボディ
甘味
概要
Best pick • solid green choice
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
This lovely kabusecha is from Uji, Kyoto and has a deep grassy and savoury character, with a bit of lemony brightness, pepperiness and a refreshing character. On the finish there is a flowery and herbaceous sweetness, which keeps you going back for more sips! This tea was made using the Sayamakaori cultivar. Harvest: Spring, 2025 Region: Uji, Kyoto, Japan Cultivar: Sayamakaori