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Description
This ichibancha comes from Kirishima, Kagoshima prefecture. This region's renowned volcanic soil provides the perfect conditions for growing tea.
This organic tea is made from the yabukita cultivar by Mr Nishi, the fifth generation of this family of growers. It reveals an intense vegetal profile with iodine, marine and buttery notes, supported by a subtly astringent texture.
Special qualities
- Origin:
- Kagoshima, Japan
- Tea colour:
- Green Tea
Tasting notes
Dry leaf
Appearance: long needle-shaped leaves
Liquor
Colour: light green
Texture: fine astringency
Flavour: sweet
Notes: fresh vegetal, cut grass, iodine, marine (crabmeat), buttery finish
Suggestion of preparation
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: 12 g / 12 cl
- 1st infusion: 160°F - 1 minute
- 2nd infusion: 160°F - instantaneous
- 3rd infusion: 160°F - 30 seconds
Prepare this tea iced:
In a teapot or a carafe: steep 8 g in 50 cl of water at room temperature 45 min. Remove the tea leaves and refrigerate.
Using kooridashi method: melt 4 ice cubes over 10 g tea in a kyusu or shiboridashi.
Grands Crus: savour the exceptional
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.