The Organic Green Tea Kagoshima Shincha Competition is surprisingly intense for a Shincha. The flavor, just like the liquor, is intense and long-lasting. The aroma is very satisfying, charismatic, and rich in umami. The cup reveals a bright green color and unfolds a harmonious balance of delicate sweet notes and a refreshing breeze of sea air that caresses the palate. Place of origin: Kagoshima, Japan. Infusion method: Place 5 grams of green tea leaves (about three teaspoons) in a Japanese teapot of the Kyusu type or, if unavailable, in a teapot preferably with a wide and flat bottom. Pour 200 ml of water at a temperature of 70°C over the leaves and, after one and a half minutes, you can start pouring the infusion into the cups. To make the most of the leaves and continue the tasting experience with this tea, we recommend making three more infusions of the same leaves with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. The tea can be filtered for greater ease during tasting. The indicated infusion times are purely indicative, so you can also adjust according to your personal taste. Since we are talking about a Japanese green tea, we remember that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend using the same grams of leaves for the amount of water and an infusion time of about 10 minutes. It is advisable to store in a cool, dry place, away from direct sunlight.
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The Organic Green Tea Kagoshima Shincha Competition is surprisingly intense for a Shincha. The flavor, just like the liquor, is intense and long-lasting. The aroma is very satisfying, charismatic, and rich in umami. The cup reveals a bright green color and unfolds a harmonious balance of delicate sweet notes and a refreshing breeze of sea air that caresses the palate. Place of origin: Kagoshima, Japan. Infusion method: Place 5 grams of green tea leaves (about three teaspoons) in a Japanese teapot of the Kyusu type or, if unavailable, in a teapot preferably with a wide and flat bottom. Pour 200 ml of water at a temperature of 70°C over the leaves and, after one and a half minutes, you can start pouring the infusion into the cups. To make the most of the leaves and continue the tasting experience with this tea, we recommend making three more infusions of the same leaves with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. The tea can be filtered for greater ease during tasting. The indicated infusion times are purely indicative, so you can also adjust according to your personal taste. Since we are talking about a Japanese green tea, we remember that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend using the same grams of leaves for the amount of water and an infusion time of about 10 minutes. It is advisable to store in a cool, dry place, away from direct sunlight.
