Brewing Guide
3 good tsp per 100-300ml (60°C) water. Steep for 2 min. Suitable for multiple infusions:
1. 55°C, 50 sec. 2. 65°C, 20 sec.
3. 60°C, 25 sec. 4. 60°C, 20 sec.
5. 60°C, 10 sec. 6. 60°C, 10 sec.
Tip: For a particularly powerful infusion that unfolds the full potential of the tea, we recommend:
3-4 good tsp per 100-300ml water (55-60°C). Steep for 2 min.
Packaging
Packed in a particularly high-quality, hermetic aroma protection bag with zipper and stand-up bottom. The tea is protected in the best possible way from oxidation and from the effects of pollutants by means of a 9-fold layer with extremely high barrier security. In addition, each bag is vacuum packed according to the best packaging standards in Japan and a little nitrogen is added so that the tea is protected from oxidation in the best possible way.
Recommended Teapot
Ideal for this Sencha is a red Tokoname-Kyusu with fine ceramic sieve (the special clay and the oxidation firing bring out especially the valuable noble bitterness more beautifully), alternatively a black Tokoname-Kyusu (reduction firing, all-rounder for all green tea varieties).
Recommended Storage
A high-quality tea caddy made of cherry bark (solid wood, Kabazaiku Chazutsu) is ideal, alternatively a cheaper, internally coated, airtight tea caddy.
