Japan / Camellia sinensis
This popular Japanese tea differs from the more common Chinese greens for the fact that it is steamed after picking (as opposed to the Chinese tradition of pan-roasting) to stop the oxidization process. This steaming imparts a fresh, pleasing, almost seaweed-like flavor to the grassy, vegetal, gold-green liquor, which complements the characteristic "umami" profile of the leaves themselves.
Quantity: 2 - 3 teaspoons per 8oz cup
Steeping Time: 1 - 2 minutes
Number of Steepings: 1
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