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Organic Kagoshima Shincha Competition Green Tea is surprisingly intense for a Shincha. The flavour, just like the liquor, is intense and long-lasting. The aroma is highly satisfying, charismatic and rich in umami. The cup reveals a bright green colour and unfolds a harmonious balance of delicate sweet notes and a refreshing sea breeze that caresses the palate. Place of origin: Kagoshima, Japan Infusion method Place 5 grams of green tea leaves, approximately three teaspoons, in a Japanese Kyusu teapot or, if unavailable, in a teapot with a wide, flat base if possible. Pour 200 ml of water at 70 °C over the leaves and begin pouring the infusion into the cups after one and a half minutes. To make the most of the leaves and continue the tasting experience, we also recommend making three further infusions of the same leaves using the same quantity and temperature parameters, but extending the infusion time by 5–10 seconds. The tea may be strained for easier tasting, and the infusion times indicated above are merely suggestions, so adjust them according to your personal taste. As this is a Japanese green tea, remember that it is also possible to make a delicious cold-water infusion before proceeding with hot water. For the cold infusion, use the same amount of leaves per quantity of water and infuse for approximately 10 minutes. Store in a cool, dry place away from direct sunlight.
Price including VAT
Organic Kagoshima Shincha Competition Green Tea is surprisingly intense for a Shincha. The flavour, just like the liquor, is intense and long-lasting. The aroma is highly satisfying, charismatic and rich in umami. The cup reveals a bright green colour and unfolds a harmonious balance of delicate sweet notes and a refreshing sea breeze that caresses the palate. Place of origin: Kagoshima, Japan Infusion method Place 5 grams of green tea leaves, approximately three teaspoons, in a Japanese Kyusu teapot or, if unavailable, in a teapot with a wide, flat base if possible. Pour 200 ml of water at 70 °C over the leaves and begin pouring the infusion into the cups after one and a half minutes. To make the most of the leaves and continue the tasting experience, we also recommend making three further infusions of the same leaves using the same quantity and temperature parameters, but extending the infusion time by 5–10 seconds. The tea may be strained for easier tasting, and the infusion times indicated above are merely suggestions, so adjust them according to your personal taste. As this is a Japanese green tea, remember that it is also possible to make a delicious cold-water infusion before proceeding with hot water. For the cold infusion, use the same amount of leaves per quantity of water and infuse for approximately 10 minutes. Store in a cool, dry place away from direct sunlight.
