If you have any questions about tea, please contact us on 🍵 LINE ▼ Minokamo Tea Shop's LINE https://lin.ee/B3zVdLa ▼ Arrangement recipe collection https://drive.google.com/file/d/1wPSNP1AqEfPrlB1BR2Vw5QZ1mjnKfnqw/view?usp=sharing -------------------------------------- =========== ▶ What is Minokamo Tea Shop's "Sencha Ichibancha"? =========== With the theme of "tea that can be drunk deliciously at any temperature of 0~100°C", "Sencha" is a blend of only spring-picked Ichiban tea from Yabukita, a representative variety of Japan tea. Higashishirakawa Village, a high-altitude mountainous tea garden, has a refreshing and clear "mountain scent". "Sencha" is a tea that is easy to brew compared to other teas because it has fewer failures because its characteristics can be felt no matter what temperature it is brewed, so it is also recommended for those who are not used to brewing tea on a regular basis. =========== ▶ Taste and aroma =========== The taste changes depending on the temperature at which it is brewed. When brewed at a low temperature, it has a mellow flavor and a gentle taste that suppresses astringency, and when brewed at a high temperature, a more refreshing aroma is brought out and you can enjoy a sharp astringency. Sencha is a tea with a mellow flavor and a refreshing mountain scent that is "typical of Higashishirakawa Village". =========== ▶ About the production area / producer =========== Minokamo Tea Shop's tea is grown in Higashi-Shirakawa Village, which has a population of about 2,000 people located in the eastern part of Gifu Prefecture, which is considered to be the birthplace of "Shirakawa tea". Surrounded by mountains with an altitude of 1,000 meters, Higashishirakawa Village covers 90% of the total area in mountain forests. Tea leaves grown in tea plantations at an altitude of about 400 to 700 meters, which is said to be the limit of cultivation due to the large temperature difference between morning and evening, are characterized by a deep taste that harmonizes rich umami and refreshing astringency, and a refreshing "mountain scent". In order to take advantage of these characteristics, we focus on the "shallow steaming" manufacturing method, which minimizes the steaming time after harvest. The burning and blending (gogumi) are supervised by Mr. Taguchi, a tea master from a tea farmer in Higashishirakawa Village. [Recommended brewing method | for hot] (1 serving) How to brew video: https://youtu.be/XW8zGdWUjN0 (1) Pour the well-boiled water (about 180 ml) into a separate container such as hot water only, wait for about 1 minute, and let the water cool (about 80°C). (2) In the meantime, put 2 teaspoons (about 5g) of tea leaves in a teapot. (3) When the steam rises gently, gently pour it into a teapot with tea leaves and wait 1 minute. (4) Slowly pour the teapot into the hot water without shaking it to complete. If you pour out the last drop, the second brew will also be deliciously brewed. (The second brew is hot water at about 90°C, which is a little higher than the first, and the waiting time is a few seconds.)