Japanese Sencha tea of Yabukita cultivar. The tea is deep steamed, Fukamushi. The tea is steamed for a longer time than normal. The tea is first picking, Ichibancha harvested in spring 2017 in the Shizuoka region of Japan.
Full-bodied and vegetal taste.
Green flat short blades.
- 5g tea at 70 °C water, 45 seconds.
Pour out the last drop between
Second steeping 70 °C, pour directly.
Third steeping 80 °C, pour directly.
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Preparation of Sencha tea