抽出時間
1–3分
推奨
煎数
2
推奨
湯温
90°C
好みで調整
茶葉の割合
2g / 100ml
300 mlを推奨
酸化度
—
カフェイン
Medium
テイスティングノート
販売者の説明
ナッツ米炒り米焙煎焦げ
概要
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