Kagoshima’s volcanic soil and early spring give its sencha a rounder, more savoury character than the teas of Shizuoka. This is the first flush of the season, deep-steamed (fukamushi) for 90 seconds to bring out body and sweetness.
Brew 5 g in 150 ml of water at 70 °C for 60 seconds, then re-steep two or three more times with hotter, shorter infusions. The leaves are packed in a resealable kraft pouch with a nitrogen flush.
Reviews
There are no reviews yet.