Tempo de infusão
1–5 min
Recomendado
Nº de infusões
1
Recomendado
Temp. da água
0°C
Recomendado
Proporção de folhas
4 g / 100 ml
100 ml recomendados
Oxidação
—
Cafeína
—
Notas de degustação
O vendedor diz
FloralCreme
Sabor e corpo
Doce
Amargo
Umami
EncorpadoSedoso
Visão geral
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
This micro-oxidised tea is bright and creamy with a soft and silky texture. It is incredibly aromatic, making full use of the famous floral bouquet of the Koushun cultivar. A rather recent development, bihakkocha (微発酵茶 - micro-oxidised tea) is a term used to describe a few newly developed Japanese teas. Most commonly, it refers to very lightly oxidised oolongs such as this one, produced in the style of Taiwanese Baozhong (sometimes called Paochung). Producer: Moriuchi Chanoen Region: Honyama, Shizuoka Elevation: 150m Cultivar: Koushun Harvested: June 11, 2025 Picking: Handheld Machine