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This organic sencha Ranryu is made from a rare cultivar called Inzatsu #131, born from the Indian Assam Manipuri #5 cultivar and an unknown father. This cultivar is characterized by its unique floral fragrance, as it contains the aromatic component methyl anthranilate (reminiscent of roses and jasmine). That is how this intriguing tea from Tarui Tea Farm received the name "Ranryu", which translates to "Orchid Dragon". Find out more about Takayuki Tarui, his wife, and daughter Ai who is learning to take over the family farm in their tea farmer interview. Product Info Japanese name: čé¾ Ingredients: Green tea Cultivar: Inzatsu #131 (å°åŗ¦éēØ®131å·) Withering: 4 hours indoors. Steaming: Fukamushi, deep steamed Harvest: Spring Region: Nearai Village, Shizuoka Prefecture Organic Certification: The original bag is certified JAS organic (valid in Japan and Australia). This tea can be certified JAS organic if the importer requests in other packaging. The importer must be qualified to import as organic food to their country. Minimum purchase amount may be required. Steeping Notes Consider also cold steeping or ice steeping (see Steeping Techniques). The main thing to note is that lower water temperatures create a sweeter flavor profile while hotter temperatures create a more bitter, astringent profile. More water or less tea will reduce the strength of the tea. 1st steeping - Tea: 3 grams. Time: 60 seconds. Water: 60C/140F, 150 ml. 2nd steeping - Time: 10-20 seconds. Water: 80-90C/180-195F, 200 ml (about 1 cup). 3rd steeping - Increase time to 30-60 seconds or to desired strength.