In the best tea region of Kawane, in Japan's most important growing region of Shizuoka, the best Tencha is produced in the spring from the Yabukita and Okumidori varieties. After three weeks of shade, the leaves are picked, briefly steamed, sorted and then dried. Unlike Sencha or Gyokuro, for example, Tencha is not rolled in order to retain as many ingredients as possible during grinding. This is confirmed when a wonderfully full-bodied taste develops in the cup, with slightly bitter notes, but without any bitterness. The color is bright green.
Preparation:
- 1-2 minutes soaking time
- 70° - 80°C water temperature
- 2g / 200ml
Its weight: 30g.
Country of import: Germany