For this tea we suggest trying the Gong Fu-style of brewing. The idea behind it is to use a high tea leaf to water ratio and very short infusions. By using more tea leaves and very short infusions, we extract only parts of the full flavor spectrum. This means that this way of brewing lets you taste the tea in “sections”, which makes for a much more nuanced experience. because the flavor unfolds gradually and since a lot of leaf is used, those flavors are also significantly more intense than in western-style brewing.
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Sencha Saemidori no. 60
This exceptional sencha stimulates the senses with the gentle fragrance of its leaves. Its liquor is an irreproachable green and its flavour is deep and subtle.
This tokoname clay pot is unglazed and rich in minerals. In our experience it is perfect for many different types of teas.