抽出時間
点てる（浸出なし）
推奨
煎数
1
推奨
湯温
82°C
好みで調整
茶葉の割合
—
酸化度
—
カフェイン
High
注目のノート
Seaweed潮風UmamiVegetal草
概要
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Pairing: shortbread, fresh fruit, or mild cheeses
Hiroshi Kobayashi has a reputation that precedes him—he is one of the only Level 10 Chashi (master tea blender) in all of Japan. He serves as the head of the Shogyokuen tea company, which has been operating in the Kyotanabe area since 1827, and is known for developing some of the most beautiful blended matcha and sencha to come out of the area, and out of the country at large.Chikka is a beautiful matcha, artfully blended by Kobayashi san from leaves grown in Kyotanabe, Uji. Showcasing the verdant and fresh profile that the area is famed for, Chikka is a pinnacle grade matcha from a true master.