This tea is very refreshing and has a light body. This cultivar is usually shaded before harvest to enhance its flavor before processing as gyokuro but this one is unshaded and processed as sencha, It is good brewed both hot and cold and it can be enjoyed any time of the day.
* 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 40°C
Time: 50 sec
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.
Color〈dark yellowish green〉
Fragrance〈nori powder, sesame, rush, steamed spring cabbage〉
Taste〈squid, beer, wheat, green pepper 〉
Fragrance (brewed tea)〈elusive as haze〉
Fragrance(steeped leaves)〈daisy, taro, carrot, pumpkin, soil feeling somewhere〉
Sweetness〈brown rice porridge, moisture, calm〉
Astringency〈rustic feeling from a far〉
Umami〈egg, squid, grilled cod, halfbeak〉
Bitterness〈crown daisy, celery〉
Acidity〈plum konbu feeling〉
Foods〈sardine and fennel pasta〉