A unique processing method (see below) produces this delightfully full bodied green tea
In more depth...
Tea Maker : Miyazaki Sabou
Origin : Miyazaki prefecture (Gokaze area)
Harvest Time : May
Cultivar : Yabukita and kanaya midori
Processing : Kamiricha processing is incredibly unique. Leaves are roasted in a large pan which puts a stop to oxidation in the tea leaf. This is in contrast to the common method of steaming tea. This variation in production results in a strong, bright aroma, and clear flavour helping the tea leaf to maintain its original character (and is a method distinct to Kyushu)
Experience : A unique processing method (see below) produces this delightfully right full green bodies green tea
How to prepare [Kyusu]
Amount of tea per cup (200 ml): 5g (one tea caddy spoon)
Temperature of water: 80 C
Infusion time: 30 seconds (or as desired)
Number of infusions: 4*
How to enjoy: No milk, no sugar
*Possible number of times you can re-brew using the same leaves.
This tea can be infused/brewed multiple times, just place the leaves to one side and reuse.