This Japanese Green tea is steamed when processed instead of pan-fried like Chinese Green tea. Made with a blend of tea leaves and stems, this tea has a tender texture similar to soft white rice. Unlike most green tea, Kukicha has little to no astringency.
1 tsp. for an 8 oz. cup can be infused 3-5 times at 185 F for 3 minutes each infusion.
The liquor is clear and is a pale yellow-green cup. This high-complexity tea has a strong grassy aroma with hints of marine/oceanic and sweet hay aroma. The flavor profile is complex, with strong vegetal, marine, and grassiness notes of herbs, butter, earthiness, and metal.
The smooth, full-bodied cup has a velvety palate (mouthfeel) with a slight mineral aftertaste.
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