Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 60°C. Pour and leave it to infuse for 4 minutes. Sieve and serve. Suitable for 3 infusions.

This Japanese Sencha harks from Miyazaki Prefecture. Its fresh, green, needle-like leaves lend it a clear, pale green infusion. In flavour and aroma it is dominated by the sweetness of young hazelnut with a mild cream y tone.

Medium