This tea is grown without any fertilizer or pesticides. It is a native zairai species from the Asamiya area of Shiga, which has a history of nearly 1,000 years dating back to when tea came to Japan from China. The power of its natural flavor is amazing. We consider this to be the “origin” of 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 50°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.
Color〈bright yellow green and olive green〉
Shape〈large and small sword tip〉
Fragrance〈as if walking in the mountains, refreshing, bulrush〉
Taste〈gourd, straw, greenish, bitter melon, walnut, rice, bamboo shoot〉
Color〈russet tinged yellow-green〉
Fragrance(brewed tea)〈morning harvested cabbage, juicy lettuce〉
Fragrance (steeped leaves)〈steamed vegetable, spinach 〉
Sweetness〈softly lingering gentleness 〉
Astringency〈shimeji mushroom, maitake mushroom〉
Umami〈round softness, bean-feeling, tofu〉
Bitterness〈shishito pepper, japanese butterbur, bittern〉
Acidity〈bitter summer orange, yogurt〉