#0752.S5 Mandara Green Tea Sampler Set by Kadode Ooigawa, Shizuoka - 4 steaming levels vs 4 green-roasting levels. (16 tea bags)The set includes 16 different tea bags with tea of 4 different steaming levels vs 4 different green roasting levels. Green roasting is a post production refinement heating process that reduces the moisture in dry, unrefined leaf from 5 6% to 1 2%. Stronger roasts create a toastier flavor. Steaming the leaves is the first step in the processing of Japanese green tea and can range from 20 seconds to 90 seconds (the degree of steaming also affected by

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Leaves from the autumn harvest are low in caffeine

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Shimada City

and condensation when removing the bag from storage may damage the matcha

We also recommend that you use a small amount of water and mix with the powder into paste first to get rid of clumps

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Harvest: Spring tencha stems & leaves

Please observe the following instructions for the long-term enjoyment of your product

Packaging: Silver plastic bag inside resealable outer bag

green notes that bring you into the spring tea fields and a lingering buttery aftertaste

GOKOU - Another tea cultivar registered in 1953 in Kyoto