#0469.S5 Matsumoto Osamu: Micro Batch Sencha, Single Cultivar KoshunA single cultivar, single estate micro batch (sub 20kg) carefully picked by tea farmer Matsumoto Osamu based in the mountains of the Kawane region, Shizuoka, and processed into light steamed sencha or asamushicha. Steeping Recommendation Warm Water Steeping 1st Steeping Tea: 5g. Time: 2 min. Water: 60C 140F degrees, 100 ml. 2nd Steeping Time: 10 sec. Water: 70C 158F degrees, 100 ml. 3rd+ Steeping Time: 30 sec. Water: 70C 158F degrees, 200 ml. Product

macadamia nuts

'Kanzashi' is Japanese traditional hair accessory

Usage: DO NOT use with dishwasher

Tea Cup Dimensions: Diameter 74 mm

DIMENSIONS Circumference: 55 cm (21

In the 90+ year old tea tasting competition held in Kyoto

It can be characterised with notes of chestnut and boiled corn

the unrefined (aracha) tencha leaves are sifted to remove dust and leaf stems

On a side note

Harvest: May (see variant info for year

Processing: Steamed and dried in a traditional tencha oven

This version of Kanazawa Daichi's organic mugicha is roasted using natural Tomuro stone (primarily andesite) from the local Mt