This cultivar is a hybrid of the Yabukita cultivar and Shizuoka zairai No. 16. It inherits its high quality from Yabukita and has a beautiful green color, but its flavor is milder than the Yabukita cultivar itself. The tea is made without fertilizer enhancing the original flavor and sweetness of the cultivar. It pairs well with seafood or shellfish paella.
* 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: 100 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 ever green〉
Shape〈sword tip 〉
Fragrance〈go through the field, wet green bamboo grass, tomato〉
Taste〈butternuts, pumpkin, grilled nori, burnt〉
Fragrance (brewed tea) 〈soft and flaky feeling, pumpkin, tomato〉
Fragrance (steeped leaves)〈potato, steamed lily bulb, boiled radish with miso〉
Sweetness〈pear, persimmon, yellow peach, refreshing〉
Astringency〈calm, sansho pepper somewhere〉
Umami〈pine nuts, konbu, ripe tomato, nori〉
Bitterness〈soft grass, afterglow of soil, lettuce〉
Acidity〈lactic acid fermentation 〉
Foods〈fish and shellfish paella 〉