Tempo de infusão
1–5 min
Recomendado
Nº de infusões
1
Recomendado
Temp. da água
0°C
Recomendado
Proporção de folhas
2 g / 100 ml
200 ml recomendados
Oxidação
—
Cafeína
—
Notas de degustação
O vendedor diz
Tostado
Sabor e corpo
Doce
Amargo
Umami
Encorpado
Visão geral
Pairing: shortbread, fresh fruit, or mild cheeses
Unlike most houjicha which is made from lower-quality bancha, Zansho is made by roasting first flush sencha leaves and stems, resulting in a deep, full-bodied tea. The leaves give Zansho its punch and body with the stems providing a touch of sweetness. With a well-developed roast, this houjicha is strong enough to pair with meals yet complex enough to be enjoyed on its own.