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This Shincha is made of the youngest leaves of Yabukita, Japan’s most popular cultivar, and harvested at the very beginning of the season. Produced in the original tradition of the Shizuoka region, the leaves are deep-steamed, which particularly beautifully brings out its sweet and strong umami notes.
flower blossoms, citrus zest, seaweed
|1,5 tsp / 250 ml||70° C / 160° F||1st infusion 40 sec.
2nd infusion 30 sec.
3rd infusion 60 sec.