A blend of Yabukita sencha, Yabukita matcha and toasted rice. The cloudy neon green liquor starts with sautéed spinach bitterness and notes of rice cracker, then moves to a lingering muscatel aftertaste. Recommended to pair with or after meals as it’s a perfect palate cleanser. We love cold brewing it in summer too.
Origin: Yame, Fukuoka Prefecture
Cultivar: Yabukita
Elevation: 550 m
Picking: Bud and three to four leaves
Steaming: Medium
Firing: 110℃ 15 mins
Net Weight: 50 g
How to Brew: Steep 6.5 g per 120 ml of 80℃ for 30 secs.
(Add 5-10 secs for each infusion. You can brew multiple times. )
Tasting Notes: Rice cracker, sautéed spinach, muscat grape
