Beschreibung HERKUNFT UND ERNTEZEIT Wazuka, Uji, Kyoto, 2025 Japan CHARAKTER Before the 1960s and 70s, when cultivar development became popular, Japanese tea growers primarily propagated zairai tea bushes from seed. Zairai (Japanese: 在来) means "native/indigenous," and refers to old tea bushes with no identifiable cultivar. In other words, these are not selectively bred, cutting-propagated plants, but rather a mix of bushes grown from seeds with varying characteristics. Their flavor is therefore unpredictable, unique, raw, and powerful. Typically older, the larger root systems of these bushes draw more nutrients from the soil, resulting in a hard, mineral-rich, yet complex and robust brew. The liquor is clear and grassy, with a sunlight-yellow color, full mouth taste, herbal aroma and satisfying strength. This year's tea is much smoother and more flavor-rich than the 2024 harvest. The lightly steamed leaves release their natural, green spice and spinach taste beautifully when brewed at 65–70 °C. With a little care, the tea truly rewards the effort. Bio-Tee aus biologischem Anbau. Angeboten in seiner ursprünglichen 50-Gramm-Packung. DOSIERUNGS- UND BRÜHLEITFADEN A) Traditional way in hohin/kyusu: 5-6 grams 150-180 ml water. According to the Senchado, it can be infused at 70°C, for 1 minutes. Later, by continuously increasing the water temperature, we can brew it 4-5 more times with 5-10 second infusions. B) Modern brewing in a glass mug/pot: 5 grams 300-500 ml water. It can be infused at 70 C°, for 1 minutes, 2-3 times. BENEFITS Erfrischend, hell, verdauungsfördernd, anregend, süß, blumig, cremig, antioxidativ, leicht zu trinken, nicht empfindlich STRENGTH-CAFF: 7/10
