sencha_meiryoku_2024
sencha_meiryoku_2024
sencha_meiryoku_2024
  • Load image into Gallery viewer, sencha_meiryoku_2024
  • Load image into Gallery viewer, sencha_meiryoku_2024
  • Load image into Gallery viewer, sencha_meiryoku_2024

sencha_meiryoku_2024

Vendor
50g
Regular price
¥2,500
Sale price
¥2,500
Regular price
¥2,500
Sold out
Unit price
per 
Tax included.
Tax included.

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.

Category: Sencha (cultivated without pesticides or chemical fertilizers)
Cultivar: Meiryoku
Origin: Wazuka, Kyoto Prefecture
Harvest: May 2024
Net Weight: 50g
SKU: TS1024wh

* Package image for illustration purposes only.

> Shopping guide

Brewing Guidelines

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: 60ml
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.

Profile

Leaves  

Color〈dark yellowish green〉

Shape〈sword tip〉

Fragrance〈nori seasoning, sesame, soft rush, steamed cabbage, mayonnaise〉

Taste〈squid, beer, wheat, green pepper 〉


Tea 

Color〈bright yellow〉

Fragrance (brewed tea)〈elusive as haze〉

Fragrance(steeped leaves)〈daisy, taro, carrot, pumpkin, soil feeling somewhere〉

Sweetness〈brown rice porridge, moisture, calm, lotus flower, lily nectar〉

Astringency〈rustic feeling from a far〉

Umami〈egg, squid, grilled cod, halfbeak, jerusalem artichoke〉

Bitterness〈crown daisy, celery〉

Acidity〈plum konbu feeling〉

Pairing

Time〈11:52 a.m.〉

Foods〈sardine and fennel pasta〉