This variety is derived from the Yabukita and Shizuoka native varieties. The sweet, milky aroma of tortilla and freshly cooked white rice is impressive. The variety-derived edamame-like flavor and sweetness matches well with its rich but refreshing roasted flavor. It goes well with tamari soy sauce seasoned dishes as well as western sweets.
* 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 50°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.
Color〈dull bluish green〉
Shape〈magatama antique comma shaped beads〉
Fragrance〈beach, seaweed, forest after rain, like lying on the soil, salted green beans〉
Taste〈green laver, grilled laver, tree nuts, grilled fish〉
Fragrance (brewed tea)〈beans〉
Fragrance(steeped leaves)〈okowa (glutinous rice steamed with red beans), mugwort dumplings, cashew nuts, fallen forest leaves, curry rice, cardamom〉
Sweetness〈pear, cooked white rice, tortilla, peanuts, green edamame〉
Umami〈cashew nuts, porridge, kelp〉
Bitterness〈peanut flakes, spinach〉
Acidity〈bergamot following 〉
Foods〈marinated tuna sushi〉