sencha_zairai_musehi_wazuka_2022

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.

Leaves: 8g
Water: 30ml
Temperature: starting from 45°C
Time: 60 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.

茶葉

色沢〈海松色〉

形状〈剣先〉

香気〈春の森、蒸した穀物、すだち、舞茸、深い落ち着き〉

風味〈干し椎茸、ほうれん草、おこげ〉

茶味  水色〈青朽葉色〉

水香〈フローラル、深く静か、干したレーズン〉

葉香〈ハイビスカス、南国の花、少々の鉄分、木炭、濡れた土〉

甘味〈ジャスミン、梨、マスカットの果汁、ツツジ、みずみずしさ〉

渋味〈セージ、にがり、はっさく〉

旨味〈油揚げ、そら豆、昆布出汁、枝豆〉

苦味〈レモンピール〉

酸味〈冷めると遠くに青リンゴ〉

時間〈午前６時１４分〉

菓子〈ハニーデューメロン〉