Reference : NISTBYB6-D
Kyoto Prefecture is famous for its high quality tea growing. Ichibancha tea leaves are the very first to be harvested, starting at the end of March.
*Organic product certified by FR-BIO-01
These young shoots are known to be very aromatic and have very herbaceous notes.
This rare tea is made from the first leaves of Dôsenbô, Minamisanjo, Souraku-gun.
Purists in Kyoto are very enthusiastic about it.
Indeed, this tea is cultivated in altitude (400 to 500 meters) and without shade. Moreover, the temperature differences between day and night are important and the air is very pure.
New shoots have an elegant aroma. It is sweeter and easier to drink than ordinary tea.
When brewed, it has a light yellow-green color.
Uji Ichibancha tea is particularly popular with westerners who tend to focus on the aroma. Leaving an impression of sweetness, it is said to be good for relaxing or entertaining.
This tea is perfect to accompany a meal or to enjoy with pastries.
Preparation :
♦ 10 cl of water for 2 to 2.5 g of tea
♦ Water temperature: 70°C to 80°C
♦ Infusion time: 1 minute to 1 minute and a half
Kyoto Prefecture is famous for its high quality tea growing. Ichibancha tea leaves are the very first to be harvested, starting at the end of March.
*Organic product certified by FR-BIO-01
