Kimura Sencha Organic Japanese Green Tea

A true rarity: Elegant velvety Sencha from organic cultivation according to the Kimura method.
Quantity
€15.00
Content: 0.05 kg (€300.00 * / 1 kg)

Prices incl. VAT plus shipping costs

Ready to ship within 1-4 workdays

This fine Sencha from the April picking convinces with incomparably elegant aromas and a... more

Brewing Instructions

Amount 1 TL (gestr.-geh.)

Infusion time 60-150 sek

Kimura Sencha Organic Japanese Green Tea

This fine Sencha from the April picking convinces with incomparably elegant aromas and a well-balanced, velvety-soft taste.

The Kimura Method



This organic cultivation method is named after Akinori Kimura, who originally used it to grow apples. The method aims to increase the quality of the fruit by deliberately avoiding any fertilization, thus stimulating root activity.
For the first time, this natural cultivation method was also applied to tea plants at KEIKO Biofarm. Zairai tea plants, which are grown from seed, were used for this purpose.
The harvest quantities are very small - an absolute rarity!

Preparation




For the hot infusion of Kimura Sencha, we recommend an infusion temperature of 65°C and a brewing time of about 70 seconds for the first infusion. For the second infusion, a shorter infusion time of about 30 seconds is sufficient. The last infusion can then be left to infuse a little longer (70 sec.) to bring out the full aroma.
In the cold infusion, the tea unfolds previously unknown, delicate aromas and a slight sweetness. Since the tea is only medium steamed (Chumushi), it should steep a little longer than the Fukamushi teas (7-10 minutes).

Storage




In order to preserve the valuable flavors and ingredients of the tea in the best possible way, we recommend that you close the bag tightly and store it in a cool, dark place in the refrigerator or freezer.

Ingredients

100% Sencha (Grüntee) aus konrolliert biologischem Anbau

Picking

Early 1st picking

Shading

unshaded

Origin

Japan - Kagoshima

Steaming

Chuumushi - normal stamed
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