Cultivated in the mountainous area of Kirishima in Kagoshima, this Organic Green Tea Sencha Zairai has a light yellow-green color, a medium body, and a rather unique taste and aroma due to its high iron content. Zairai means "native" as it comes from a seed rather than cloning. For this reason, there is a lot of variation between individual plants that give the leaf an uneven leaf structure and the characteristics of a blend. Place of origin: Kagoshima, Japan. Brewing method: Put 3 grams (about three teaspoons) into a Japanese teapot of the Kyusu type or, in the absence of the latter, 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 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 another 3 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 strained for ease during tasting and the indicated infusion times are purely indicative, so one can also adjust based on personal taste. Since we are talking about a Japanese green tea, 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 quantity of water, 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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Cultivated in the mountainous area of Kirishima in Kagoshima, this Organic Green Tea Sencha Zairai has a light yellow-green color, a medium body, and a rather unique taste and aroma due to its high iron content. Zairai means "native" as it comes from a seed rather than cloning. For this reason, there is a lot of variation between individual plants that give the leaf an uneven leaf structure and the characteristics of a blend. Place of origin: Kagoshima, Japan. Brewing method: Put 3 grams (about three teaspoons) into a Japanese teapot of the Kyusu type or, in the absence of the latter, 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 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 another 3 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 strained for ease during tasting and the indicated infusion times are purely indicative, so one can also adjust based on personal taste. Since we are talking about a Japanese green tea, 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 quantity of water, an infusion time of about 10 minutes. It is advisable to store in a cool, dry place away from direct sunlight.
