This tea come from seedlings that have been growing wild for nearly 90 years in Gokase, a tea-producing area at an altitude of 600 to 700 meters where pan roasted teas have been produced since the Edo period (1603-1868). The tea leaves are roasted in an iron pan to halt oxidization giving it a dry, fragrant impression. It has an aroma of freshly baked bread, a caramelized taste, and a spicy aftertaste of pepper and sansho pepper, making it a perfect match for ethnic cuisine.
* Package image for illustration purposes only.
This is how we brew this tea at Tearoom Toka. We offer these guidelines as a reference. Variations in water (hard or soft), leaf and water quantity, water temperature, and steeping time will effect the final flavor. Feel free to experiment and find the brew that best suits your taste.
Temperature: starting from 70°C
Add the tea leaves to a pre-warmed teapot. When the boiled water has cooled to the desired temperature, add and steep for the selected time. When pouring, the key is to decant each infusion down to the last drop. From the second infusion on, gradually raise the temperature of the hot water and shorten the extraction time. You may increase the amount of water as well.
Shape〈magatama antique comma shaped beads〉
Fragrance〈as if walking in the mountains, japanese pepper leaves, charcoal〉
Taste〈grilled rice-cake, scorched rice, grilled seaweed, spinach, black pepper〉
Color〈blue decayed leaf color〉
Fragrance(brewed tea)〈green soybeans〉
Fragrance (steeped leaves)〈black pepper, sansho pepper, scallops, wet stone〉
Sweetness〈subtle rice, faint strawberry〉
Astringency〈like high material content hard water, spicy red wine, sansho pepper 〉
Umami〈tofu, shiitake mushroom, clarity〉
Bitterness〈shishito green pepper, celery, green shiso〉
Acidity〈orange refreshingly fading away〉