Steeping notes

Tea: 5 grams, Time: 1 minute, Water: 70˚C/122˚F degrees, 200 ml.
Resteep 2x at 30 sec, 80C/158F, 200 ml.

To extract a syrup full of umami we recommend using the first steeping parameters. We encourage you to adjust the amount of water, temperature, etc to see what delicious flavors can be extracted with this tea. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 80˚C/176˚F degrees.

Another great way to enjoy this Sencha is by ice-brewing. Allow ice cubes to melt over the leaves. It takes about 30 to 40 minutes and it is one of our favorite ways to enjoy this leaf and your friends will love it as well. 

Product Info

• Name: Standard Sencha, Kisen
• Japanese name: 喜撰
• Ingredients: Green tea
• Harvest: May
• Region: Kyotanabe, Kyoto. Refined in Kyotanabe, Kyoto.

• Notes: This tea has not been shaded. To ensure flavor consistency Kobayashi-san reformulated each batch himself to assure the same flavor profile all-year-round.

Vendor Info

• Name: Shogyokuen
• Type: Tea factory, family business
• CEO: Hiroshi Kobayashi
• Established: 1827
• Employees: 12

Hiroshi Kobayashi is an award-winning tea and Matcha blender, and one of only 13 tea professionals in Japan who holds the top rank of tea appraisal, level 10.