抽出時間
1–5分
推奨
煎数
1
推奨
湯温
0°C
推奨
茶葉の割合
5g / 100ml
100 mlを推奨
酸化度
—
カフェイン
—
テイスティングノート
販売者の説明
植物的
味わいとボディ
甘味
苦味
旨味
概要
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.