Grown in the mountainous Kirishima area of Kagoshima, this Organic Sencha Zairai green tea has a light yellow-green color, a medium body and a rather unique taste and aroma thanks to its high iron content. Zairai means "native", since it comes from a seed instead of cloning, which is why there is much variation between individual plants that gives the leaf an uneven leaf structure and the characteristics of a blend. Place of origin Kagoshima, Japan. Infusion method Place 3 grams (about three teaspoons) in a Japanese teapot of the Kyusu type or, if unavailable, in a teapot preferably with a wide, flat bottom. Pour 200 ml of water at 70°C over the leaves and after 1 minute and a half, strain and serve the tea in cups. To make the most of the leaves and continue the tasting experience with this tea, we recommend making 3 more infusions using 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 and the infusion times indicated above are purely indicative, so you can also adjust them according to your personal taste. Since we are talking about a Japanese green tea, we would like to remind you that it is also possible to make a delicious cold-water infusion before proceeding with the hot water. For the latter, we recommend, with the same grams of leaves per quantity of water, an infusion time of about 10 minutes.
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Grown in the mountainous Kirishima area of Kagoshima, this Organic Sencha Zairai green tea has a light yellow-green color, a medium body and a rather unique taste and aroma thanks to its high iron content. Zairai means "native", since it comes from a seed instead of cloning, which is why there is much variation between individual plants that gives the leaf an uneven leaf structure and the characteristics of a blend. Place of origin Kagoshima, Japan. Infusion method Place 3 grams (about three teaspoons) in a Japanese teapot of the Kyusu type or, if unavailable, in a teapot preferably with a wide, flat bottom. Pour 200 ml of water at 70°C over the leaves and after 1 minute and a half, strain and serve the tea in cups. To make the most of the leaves and continue the tasting experience with this tea, we recommend making 3 more infusions using 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 and the infusion times indicated above are purely indicative, so you can also adjust them according to your personal taste. Since we are talking about a Japanese green tea, we would like to remind you that it is also possible to make a delicious cold-water infusion before proceeding with the hot water. For the latter, we recommend, with the same grams of leaves per quantity of water, an infusion time of about 10 minutes.
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