Partly shade-grown Japanese green tea balancing the fresh lift of sencha with the smooth umami and sweetness of gyokuro.
Steep 4–5 g leaf in about 150 ml water at 60–70°C for 60–90 seconds; decant fully. Use hotter water for a short second infusion.
Umami, Sweet, Marine, Fresh
Japanese green tea grown under shade for roughly one to two weeks before picking; especially associated with Mie Prefecture.
Small Japanese yunomi or kyusu set
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