Uji Genmaicha (Loose tea) Stone ground

Uji Genmaicha (Loose tea) Stone groundThis flavourful genmaicha is mixed with first flush sencha and kabusecha stems from Uji and Hokkaido brown rice. This tea has a light yellowish green colour, a lightly burnt rice aroma, roasted rice sweet flavour and a toasted, nutty finish. Packaging options explained Description Cultivar: Yabukita Region: Rishou en, Kyoto Prefecture 100 g To make hot tea Tea: 6 g or 1 tbsp Water: 300 mL at 90 C Steep: 40 60 sec. To make cold brewed tea Tea: 10 g or

It is also good for steeping teabags in the cup

The artisan uses only fingers for forming this primitive and rustic style of ceramics

The instructions (including a link to YouTube videos)

fruity flavour with a balanced finish

Tea: 2 g or 1 tsp

irregular pearl coloured kesshou (crystal) patterns using a technique proprietary to this kiln

Cultivar: Saemidori

a sweet-pea flavour with a mild umami bitterness and a smooth finish

Capacity teapot: 450 mL / teacup: 120 mL

handcrafted Tokoname-ware kokudei (black clay) yuzamashi (water cooler) from Aichi prefecture has a brownish black colour (kokudei)

This large traditional yunomi teacup is thick and durable

We are working with our suppliers to do what we can to ensure a sustainable supply