Tempo de infusão
1–3 min
Recomendado
Nº de infusões
2
Recomendado
Temp. da água
80°C
Recomendado
Proporção de folhas
—
Oxidação
—
Cafeína
Medium
Notas de degustação
O vendedor diz
Castanhas tostadasVegetalTostado
Visão geral
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Pairing: sushi, steamed vegetables, or citrusy salads
Kawakami Hirotsugu and his wife Yukiko moved to Oguchi Village, Kagoshima, (currently part of Isa City) in 1980 to undertake organic macrobiotic farming, and has been creating macrobiotic firewood roasted tea for over four decades. This tea utilizes whole branches of tea plants that have been allowed to grow larger over at least two years, harvested in the winter, steamed and dried, then double-roasted with firewood to create an extremely (naturally) low caffeine roasted tea. Ingredients: green tea Harvest: winter Region: Okuchi Village, Kagoshima Cultivation notes: no pesticides or chemical fertilizers used, grown for two years, then harvested in winter (see photos) Production notes: steamed, dried, double roasted with firewood