Characterized by fresh and vegetal notes with a round and mellow texture, this spring tea, or shincha, cultivated in Kirishima on the island of Kyûshû by Mr. Nishi, resulting from a short steeping - futsumushi -, is a beautiful entry in the universe of sencha. As beautiful as good for this Yabukita cultivar where voluntarily the long emerald colored needles have not been recut to be presented in regional competition.
80°C
3 min
morning & all day
Quelle magie s'est opérée pour garder la fraicheur,la douceur végétale telle qu'on pourrait l'imaginer si on infusait les feuilles de ce thé immédiatement après la cueillette.Quand je déguste Yabukita,un ange passe.
