Bio Kamairi Tamaryokucha Saemidori

Japanese Tamaryokucha from the Hioki area in Kagoshima Prefecture on the island of Kyushu in the very south of Japan. Tea comes from the bushes of the Saemidori cultivar. Beautifully shaped leaves with an unconventional matt metallic gray-green appearance and an intense citrus (pomelo) and slightly peppery (green pepper) aroma. Infusion of light green color and a full, thick to creamy but balanced taste with pleasant freshness, slight salinity, a trace of nuts, seaweed and citrus.

Preparation: 1 teaspoon (3 g) of tea for 200 ml of boiled water, cooled down to 55 - 60°C, steep for 50 seconds. For second infusion, cool the water down to 65 - 70°C, steep only for 15 seconds. You can prepare more infusions in a similar way.