Bio Sencha Kanoya

Bio Sencha Kanoya

Spring sencha from the Kanoya area of Kagoshima, harvested in early May from Yabukita bushes. Dark green leaves are shaped into regular needles with a penetrating aroma of green pepper, asparagus, and a trace of passion fruit. The light green infusion has a delicate round flavor with pleasantly balanced notes of vanilla, green cucumber, asparagus, and nuts.

How to prepare Sencha tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 75–80 ᵒC, steep for 60 seconds. Infuse the second infusion for 30 seconds and the third for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 70–75 ᵒC for 20 seconds and in the following three infusions, you steep the leaves for 10, 40, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Have a look at out Blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.