Sakao Tea Sencha fukamushi koma & Gyokuro

Sencha

This green tea that comes from the first harvest contains different parts of the plant, the leaves and the stems, and is made using the process of parboiling. It is its longer steaming that gives it its particular character and makes it a quality tea far superior to regular Sencha green tea. Sencha Fukamushi is heated with steam to stop leaf oxidation for longer than regular Sencha (1-2 minutes), giving it a deep, potent, vegetal flavor and dark green color. It is rich in catechin, an antioxidant that has anti-aging and anti-cancer effects.

Preparation:

1) Put the tea in a teapot. 2 teaspoon (about 5g) for 1 person.

2) Pour boiling water (200ml) into a cup to cool faster, and wait 30 seconds until the water temperature drops to 70-80 degrees.

3) Pour the water into the teapot and leave to infuse for 30 seconds.

4) Pour little by little, alternating between cups so that the tea is evenly distributed and the density of the tea is equal in each cup.

Gyokuro

This high quality Kyoto green tea is very mild and very low astringency thanks to the special way it is grown and picked. Twenty days before harvesting, the trees are covered to protect them from direct sunlight. It is this shading process that limits the transformation in the leaves of theanine (the sweetness of tea) into catechins and produces a very mild umami flavor .

Preparation:

1) Put the tea in a teapot. 1 teaspoon (about 5g) for 1 person.

2) Pour boiling water (180ml) into a cup and wait 2 minutes until the water temperature drops to 60-65 degrees.

3) Pour the water into the teapot and steep for 1-1.5 minutes.

4) Pour little by little, alternating between cups so that the tea is evenly distributed and the density of the tea is equal in each cup.