Manufacturer: Nothing But Tea
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|Amount:||1 hdp tsp|
|Brewing Time:||2 - 4 minutes|
|Suitable For Cold Brewing||Yes|
Most Japanese green tea is steamed to keep the leaf green. This is pan fried green tea. The method used to halt the oxidation process and keep the leaf green can have a quite profound effect on the tea both in terms of taste and colour.
This is tea is grown by the Isagawa family in Haruno, in Shizuoka. Grown at an altitude of 400m above sea level.
Make sure you smell the leaves while they are infusing as the aroma is wonderful.
The first steep is a light yellow green with a smooth umami taste, with a hint of sea minerals, underneath which gives way to the most wonder aftertaste. The second steep the liquor becomes more yellow and the flavours mellow together adding a light layer of astringency. Third steep teh flavours are a little muted but it goes down smooth and still delicious.
Try playing with the temperatures and the amount of tea infused. It doesn't quite work as a gyokuro, but there is still room to experiment. The temperature wisdom is steamed greens teas at 70 and pan fried at 80 but I think there is some movement with this tea. I also suspect it would be pretty wonderful cold brewed.