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Japan
Infusions: 3
Organicloose-leaf green tea, first flush 2025
The emerald green, needle-like leaves create a light green infusion when steeped. The aroma and taste combine lemongrass with a light hint of seaweed, all complemented by the umami flavor.
Preparation: use 10 g of tea (approx. 6 heaped tsp) for 1 l of water at the temperature of 60°C. Allow to infuse for 4 minutes then strain. Suitable for 3 infusions.
“Shincha” means the first spring harvest. This tea comes from Kagoshima Prefecture and combines two first harvest cultivars – the mild, sweet Saemidori and the full, umami-rich Yutakamidori. The emerald green, needle-like leaves create a light green infusion when steeped. The aroma and taste combine lemongrass with a light hint of seaweed, all complemented by the umami flavor.
Japan Infusions: 3 Organicloose-leaf green tea, first flush 2025
The emerald green, needle-like leaves create a light green infusion when steeped. The aroma and taste combine lemongrass with a light hint of seaweed, all complemented by the umami flavor.
Preparation: use 10 g of tea (approx. 6 heaped tsp) for 1 l of water at the temperature of 60°C. Allow to infuse for 4 minutes then strain. Suitable for 3 infusions.
“Shincha” means the first spring harvest. This tea comes from Kagoshima Prefecture and combines two first harvest cultivars – the mild, sweet Saemidori and the full, umami-rich Yutakamidori. The emerald green, needle-like leaves create a light green infusion when steeped. The aroma and taste combine lemongrass with a light hint of seaweed, all complemented by the umami flavor.
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