YaMECHA Tenshizuku no Shizuka (Amashizuku no Shizuka) 3.5 oz (100 g), Crowned Tea, Refreshing Tea, JA Fukuoka Yame
YaMECHA Tenshizuku no Shizuka (Amashizuku no Shizuka) 3.5 oz (100 g), Crowned Tea, Refreshing Tea, JA Fukuoka Yame
YaMECHA Tenshizuku no Shizuka (Amashizuku no Shizuka) 3.5 oz (100 g), Crowned Tea, Refreshing Tea, JA Fukuoka Yame
- Tendropi no Silence (Amashizuka Shizuka), Crown Tea, Contents: 3.5 oz (100 g), Yamecha Yame Tea, Kabusecha Green Tea Leaves, 3.5 oz (100 g)
- Kabase tea is a type of Japanese tea, which is located between green and yoku. The method of production is basically the same as sencha and yodu, but there may be differences in the cultivation method. Kabase tea is cultivated by the overlaying method that covers tea trees with cheesecloth and straw, just like the doodle that shines for about 20 days or 30 days, but unlike the doodle that blocks out about 20 days, the shade period of the Kabase Tea is between 3 and 10 days before picking. The cultivation method of this blackout curtain directly over the tree is derived from the name "Habase Tea". Because it grows in direct sunlight, catecin is less than normal green tea, and the source of tastes is more thanin, which is the source of flavor. Also, the color of the tea leaves is more vibrant than green tea, and the coating will produce a coarse of coarse flavor. The flavor combines the refreshing flavor of green tea with the taste of yokido. Depending on how you brew it, the shorter the brewing time with hot water, the more refreshing taste than green tea, and the longer the brewing time with warm water, the more the flavor is the center of the delicious taste of Kyoku
- Kabusecha is a type of Japanese tea that falls between Sencha and Gyokuro. The manufacturing method is basically the same as Sencha and Gyokuro, but the cultivation method is different.
- By blocking direct sunlight during cultivation, the amount of catechins, which cause bitterness, is reduced compared to regular Sencha, and the amount of theanine, which provides umami, increases.
- In addition, the color of the tea leaves becomes more vivid than Sencha, and by covering them, a covering scent similar to Gyokuro is also produced.
- The taste combines the refreshing taste of Sencha with the umami of Gyokuro. The taste varies slightly depending on how it is brewed; if it is brewed with hot water for a short extraction time, it will have a refreshing taste similar to Sencha, while it is brewed with lukewarm water for a longer extraction it will have a more umami-centered taste similar to Gyokuro.
- [Yame Tea (Hocha)] is a rare tea brand produced in Fukuoka Prefecture, with only about 3% of the total production volume of Japanese tea. [Yamecha / Yame tea] Yame Tea is a brand of tea produced in Fukuoka Prefecture, Japan. It is a rare and highly esteemed brand, accounting for only about 3% of the total Japanese tea production.
- ✅ Yame tea is a high-quality tea with a characteristic sweetness and flavor. The hot water temperature is below 60 degrees Celsius and wait gently. Depending on the loose tea, wait about 1.5 to 2 minutes. Yame-cha is a high-quality tea with characteristic sweetness and umami. The water temperature should be below 60°C and wait slowly. Depending on the tea leaves, wait for about 1.5 to 2 minutes.
- When you want to enjoy green tea with your meals, many people prefer a rich green tea brewed in high temperature water, the more greasy if they great. The true charm of green tea is that you can enjoy by adjusting the flavor according to the temperature you eat with the tea. When you want to enjoy green tea with your meal, the more greasy the meal, the more people prefer green tea with astringency brewed at a high temperature. Depending on what you eat with your tea, you can adjust the taste with temperature and enjoy the real joy of green tea.
- Yame Green Tea is grown and harvested in the Yame region famous for its green tea region which is 100% free of additives, fragrances, and preservatives. "Yame Tea" is a green tea with its sweetness and flavor. Yame green tea is additive-free, fragrance-free, and preservative-free, and is 100% cultivated and harvested in the famous Yame region of Japan for green tea production. 'Yame-cha' is a green tea characterized by its sweetness and umami.
| Brand: | 八女茶 |
|---|---|
| Manufacturer: | worldpeace.jp |
| Part Number: | QK56VTK |
| Isin: | ITO7EX2LF7IG |
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The deliciousness of the 600 years of "Yame Tea" is the best choice for most tea picking in mid-April, and it is the best season in early May When you brew the finished tea (green tea) with a teapot, it turns green, and is a characteristic of Yame Tea (green tea) that is both rich and flavorful. Furthermore, Fukuoka Prefecture is known as the source of yame traditional Tadoku in the first hand. The tea produced in Fukuoka Prefecture is called "Yame Tea". The harvesting of Yame Tea's first flush begins in mid-April and reaches its peak in early May. When the finished tea (green tea) is brewed in a teapot, it turns green and has a sweet, rich flavor with a strong umami taste. Fukuoka Prefecture is also known as a known as a known as a known as area for gyok uro, with Yame Traditional Hon Gyokuro being the most famous. Yame tea is poured in warm water up to 80 degrees Celsius as other tea leaves, but the higher the tea leaves are quality, the lower the temperature of the hot water will taste the original sweetness and flavor of the Yame Tea. For everyday tea-leaves that can be used for everyday drinking, about 176°F (80°C), for high quality tea leaves, use many loose tea leaves, pour hot water up to 156°F (70°C), and wait for 2 minutes until it is fully flavored. Yame tea pours hot water at a temperature of about 80 ° C like other tea leaves, but the higher quality of the tea leaves, the lower the temperature of the hot water is recommended. And the more you can taste the original sweetness and taste of Yame tea. If it is a daily tea leaf that you usually drink, it is around 80 ° C, and in the case of high-quality tea leaves, use more tea leaves. pour about 70 ° C, and wait for about 2 minutes until the taste comes out firmly. The higher quality tea leaves, the lower the temperature you see. In case of yokidu or traditional Gyoku, pour warm water about 104°F (40°C) into a large amount of loose tea leaves and wait for 2 minutes until it produces a gentle sweetness and flavor. The higher the quality of the tea leaves, the more you wait at a low temperature. In the case of gyokuro or traditional hon-gyokuro, pour lukewarm water at about 40°C over plenty of tea leaves and wait for about 2 minutes until the sweetness and umami come out. 5718E Available in 2D4-86C2-4612-B45C-DFFD6D9D32BD
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