About This Tea
This tea is a blend of mid-steamed sencha from Kirishima and Shizuoka regions of Japan. The tea was vibrant and rich green tea as shincha “New Spring Tea” but after 4 months of aging in a sake barrel, it transforms to a deep and dark, opaque and juicy infusion color. It is surprising for a green tea to have such rich and layered taste. The sake barrel aging creates such a unique flavor experience with tasting notes of peach, nectarine, toasted nut and soft cinnamon spice notes. This is one of our very unique Kuradashi teas and the micro-lot is less than 15 kilograms.
Origin
Kagoshima & Shizuoka, Japan
Cultivar
Yabukita
Harvest
March - June
Elevation
Mid - elevation gardens in Kagoshima and Shizuoka
Ingredients
Green tea
Ingredients
Green tea
Origin
Kagoshima & Shizuoka, Japan
Cultivar
Yabukita
Harvest
March - June
Elevation
Mid - elevation gardens in Kagoshima and Shizuoka
Preparation
- Imperial
- Metric
Traditional Tea Preparation
Add 6g to a small (150ml/5oz) kyusu teapot or hohin.
Use boiled water cooled to 169°F.
Infuse for 30-45 seconds and decant.
Repeat for another 1-2 infusions using short steeps of 15 seconds per round until the flavor and aroma dissipates. This tea infuses fast and has strong character that is best expressed over the course of 3-4 brief infusions.
