While in China green teas are traditionally baked, in Japan they are usually steamed. This process allows the leaves to keep their natural greenness, freshness, and vitalizing energy. The primal slightly astringent, mild violet-like flavor later turns into a long-lasting sweet aftertaste. Outstanding umami notes, and amazing greenness emerges from the cup.
One of Uji’s ancient tea gardens, the Kōzan-Ji (高山寺) temple has been tended by the Yoshida family for 16 generations now. This degree of proficiency echoes in their teas too: refined and extremely balanced flavors supplemented with beautiful elegance.
Steamed gaiwan: notes of fresh green, silky butter and toasted nuts
Quantity: 5-6 grams per 180ml
Water temperature: 75ºC. From fresh spring, mineral water, or filtered water
Brewing time: 45 / 30 / 45 … seconds