Umegashima (japanese green tea)

Spring harvest 2020.

In appearance: thin, dark-green tubes of twisted tea leaves. The fragrance is intensive, grassy-floral. The liquor is transparent, with a light green shade.

The bouquet of the ready-made tea is fresh, grassy-floral with a nutty note. The fragrance is intense, grassy-floral. The taste is refined and full-bodied, oily and sweet, pleasantly tart, with a delicate tartness and long, lingering aftertaste.

Classic Japanese brewing method is to put the tea in a teapot at the rate of 2 g per 100 ml, add hot water (70°C), and after 60 seconds pour the tea into cups. You can steep the tea up to three times. The time of the second steeping is 30 seconds; for the third steeping it is 1-2 minutes.

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