Kimura Sencha Organic Japanese Green Tea
Brewing Instructions
Amount 
1 TL (gestr.-geh.)
Infusion time 
60-150 sek
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
Picking
Shading
Origin
Steaming
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