This tea is from the Wazuka area of Kyoto, which has an 800-year history of tea production. Here native zairai species are grown without fertilizers or pesticides. Naturally occurring flavor and sweetness only arise when the tea is grown in a healthy environment. In fact, this tea requires a lot of time and effort to maintain. It is very exiting to imagine what kind of roots are hidden in this tea. zairai is very popular tea in our tearoom and we consider zairai teas to be the “basis" of green tea.
* 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 37°C
Time: 90 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.
Fragrance〈spring forest, steamed grain, sudachi citrus, deeply calm, Mitake mushroom〉
Taste〈dried shiitake mushroom, spinach, burnt〉
Tea Color〈yellowish russet〉
Fragrance(brewed tea)〈floral, deeply quiet, dried raisins〉
Fragrance(steeped leaves)〈hibiscus, tropical flower, slightly iron, charcoal, wet soil〉
Sweetness〈jasmine, nashi, muscat juice, azalea, fresh〉
Astringency〈sage, bittern, hassaku citrus〉
Umami〈fried tofu, konbu dashi, fava bean, edamame〉
Bitterness〈lemon peel 〉
Acidity〈apple from the distance when it cools down〉