Taste profile Nose: Savoury with notes of roasted nori and dried shiitake on a floral undertone. Palate: Velvety, substantial mouthfeel. Umami with bouquet tones and touches of egg and cream, accented with a very slight touch of bitterness. Finish: Long, flavourful and quenching aftertaste, which can be exemplified with a sip of clean water. Infusion suggestion: To best enjoy this tea for warm serving, keep the portion small and use a infusion vessel with good heat retention character, such as a clay or porcelain teapot. An unglazed kyūsu or better yet a genuine Yixing teapot yields the best results. Always preheat your infusion vessel and use a water that is approx pH7 with TDS 100ppm or less. 5g of leaves to 110ml water. 60°C (140°F) water for 2 min in the first round. 65°C (149°F) for 1.5 min in the second round. 70°C (158°F) for 2 min in the third. Use longer duration rather than raising temperature in subsequent rounds. *note: However, having their teas OEM in other regions in Japan for these brands is relatively a lot more honest than some others having their teas produced in China but claiming a Japanese origin. It is estimated that a substantial percentage (80% ) of “Japanese” tea available in the global market is actually China produced.
