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 80°C. Pour and leave it to infuse for 1 minute. Sieve and serve. Suitable for 2-3 infusions.

A spring Sencha from the Minamikyushu Eicho region in Kagoshima Prefecture in the south of Kyushu Island. When brewed, the green needle-like leaves give rise to a green-yellow infusion boasting a sweet, milky aroma. Its taste is dominated by umami, which is accompanied by light tones of ripe peach at the close.

Medium