While in China green teas are traditionally baked, in Japan they are usually steamed. Thanks to this process the leaves can keep their natural greenness which gives them freshness and vitalising energy. The tea’s dominant greenness is combined with mild notes of violet.
The term ‘Miyankono Tatsumi (都の巽)’ refers to a certain type of Sencha produced in the south-east edge of Kyoto, Japan – a well-known area as it is said to be the birthplace of Sencha.
One of Uji’s ancient tea-gardens, the Kōzan-ji (高山寺) temple is tended by the Yoshida family for 16 generations now. This degree of proficiency echoes in their teas too: refined and extremely balanced flavours supplemented with beautiful elegance.
Quantity: 6-8 grams per 180ml
Water temperature: 75ºC. From fresh spring, mineral water or filtered water
Brewing time: 45… seconds