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Gyokuro Kukicha – Shibushi, Kagoshima

US$8.84

If you have a preconception that Japanese teas are tasted astringent, please try this tea first.

This is kukicha (stem tea / twig tea) of gyokuro.  Stems have less astringent catechin.  Plus, this is a stem tea of shade-grown trees.   And stems have more umami than leaves.

Start with this tea to explore your Japanese tea journey.  Good price.  Good tastes.  Thank Sakamoto Farm to offer this tea.

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Sold By: SONO Special

Product Name: Gyokuro Kukicha

Producer: Sakamoto Tea Farm

Type: Kukicha (stem tea, twig tea)

Cultivar: Blend

Origin: Shibushi, Kagoshima

Harvested: Spring

Net weight: 3.527 oz / 100 g x 1 pack

Style: Stem

Organic Certified: 1099 / 1038, Kagoshima Organic Agriculture Association, Japan

Taste: Mild

Servings per Container: 25 servings

Farmer’s recommended way to brew for 1 cup:
-Leaf amount: 0.141 oz / 4 g
-Water temperature: 122 – 140 F / 50 – 60 C
-Water amount: 2.029 fl oz / 60 ml
-Infusion time: 2 min.

Brewing steps:
1. Use soft water
2. Boil water for 5 min. to take out air and chlorine
3. Adjust water temperature (transfer the water from one teaware to another (ex. teapot to cup) is a quick way to cool down the water temperature. For this tea, transfer twice.)
4. Put 1 heaping teaspoon of leaves into the teapot
5. Pour the adjusted temperature water into the teapot (1/3 cup water for 1 person) and put the lid on the teapot
6. Wait 2 min.
7. Pour the liquid from teapot into cup to the last drop

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