Steep time
1–5 min
Recommended
Steeps
1
Recommended
Water temp
0°C
Recommended
Leaf ratio
2g / 100ml
200 ml Recommended
Oxidation
—
Caffeine
—
Highlighted notes
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Overview
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
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.