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Made using the traditional hand-rubbing method in Uji, Kyoto, you can enjoy an elegant taste. By hand-massaging tea leaves of different lengths, you can create a sencha with an even deeper flavor.
With its slightly sweet scent and elegant taste, it is perfect for daily relaxation. We have created an easy-to-drink sencha with less bitterness and harshness.
This is a highly rare sencha that cannot be mass-produced, so you can drink it even during important occasions. We use only tea leaves carefully selected by tea masters in Uji, Kyoto, so you can enjoy a luxurious taste.
Cold brew OK: Not only can you brew it with hot water, but you can also enjoy it deliciously with cold brew.
This is a masterpiece carefully made in Uji, Kyoto, the birthplace of green tea, and uses 100% tea leaves from Uji, Kyoto.
"This tea has a mellow aroma and sweetness, while enjoying a lingering astringency. It is a well-balanced sencha that contains a variety of ingredients, and by adjusting the extraction method, you can brew it to your own taste. of tea leaves By changing the amount, temperature of hot water, and brewing time, you can create a variety of teas. Also, the taste will change between the first and second brews, so be sure to try your own. Please find out. [About how to brew] For 3 people Pour 180 cc of boiled water into 3 bowls and let it cool to 70-80 degrees.Pour 2 heaped tablespoons (10 g) of tea leaves into the teapot and cover with a lid. It is ready to serve when the tea leaves turn yellow-green after about 45 seconds to 1 minute. Stir the tea evenly and squeeze out every last drop. *After the second brew, raise the temperature of the hot water, shorten the waiting time, and squeeze until the end. [Cold-brew green tea] Add 400cc to 500cc of water to a cold water pot and tea leaves (3g to 5g) in a tea bag. ) and cool it in the refrigerator overnight.The next morning, squeeze the tea bag and take it out.Also, ``Hyojime Rei Sencha'' is a special type of sencha that is brewed with hot water and cooled immediately with ice.
You can make use of the clean and refreshing astringency that is also a characteristic. "
