A green tea with a subtle difference in production that greatly pushes the depths to which a familiar flavour can go. This tea has a luscious taste of multi-layered fruity and vegetal notes that like to linger.
More information
The sunlight exposure that this single cultivar received while growing was constrained at times. Like sencha, tamaryokucha is made of leaves plucked at the start of the season. Unlike sencha, the curly leaves of tamaryokucha are not flattened nor pressed after they are steamed. The rolling of these leaves gives the tea a deeper taste.
Specifications+—
Net Weight: 50g Origin: Higashisonogi, Nagasaki, Japan Process: Shaded, rolled, and steamed.
Preparation+—
Infuse 4g of this tea in 180ml of 70° water for 1 minute.
We recommend re-steeping the leaves to prolong enjoyment. For the second steeping, simply infuse the leaves in another portion of water for the same time as the first steeping. For each additional steeping, increase the temperature and time of infusion to your liking.
