Preparation guidelines: Bring the water to the boil and then let it cool down to 60° C. Use 12 g of tea (approx. 12 heaped tsp) for 1 litre of water. Allow to infuse for 4 minutes. Then strain. Suitable for 3 infusions.

Sencha from the Makizono area in Kagoshima Prefecture. Its emerald green needle-like leaves give a clear, pale green infusion. In aroma and taste, the infusion suggests raw almond and umami, supplemented by cherry blossom and the sweetness of cane sugar.

Medium