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Infusion Time 3'
Quantity 6 g / 30 cl
Temperature of infusion 70°C - 160°F
Time of the day All day long
This Japanese Grand Cru comes from Kobayashi, which is located in the south of Japan, in Miyazaki Prefecture. This tea is made using the first flush of the year, and is produced from a rare cultivar called sakimidori.
A spring tea with a velvety texture with vanilla and vegetal notes that bring to mind Japanese pastries. A delicious Grand Cru!
Appearance: finely rolled leaves shaped into needles
Colour: light green
Texture: oily, fine astringency
Flavour: sweet
Notes: fruity (cherry, raspberry), iodine, buttery, fresh vegetal, milky, aromatic herbs
Prepare this tea warm:
With the teapot or the tasting set: 3 minutes in water heated to 160°F.
With the kyusu or the shiboridashi: 6 g / 12 cl
- 1st infusion: 160°F - 1 minute
- 2nd infusion: 160°F - instantaneous
- 3rd infusion: 160°F - 30 seconds
Prepare this tea iced:
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.
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