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SENCHA | Kirari 31 Cultivar - Zen Wonders Tea

SENCHA | Kirari 31 Cultivar

50g bag

Regular price $22.00 $22.00 Sale

Our  Kirari 31 Sencha is part of our limited release collection of single-cultivar, single-estate Japanese green teas from Hoshino Village, Yame.

Made from 100% Kirari 31 cultivar, this Sencha has undergone a medium level of steaming (Tyumushi).

The leaves brew a rich and thick liquor with an interesting and complex flavour profile. It's lightly fruity (sour), floral, with good Umami and a little astringency when brewed at a higher temperature.

Season: Spring 2020 / 1st harvest.

Flavour profile: Lightly fruity and sour, floral with just enough astringency.

Origin: Hoshino, Fukuoka (Japan)

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Hot

    1. Place 4-5g of leaves into a Kyusu (teapot)
    2. Pour 200ml of 80°C water
    3. Infuse for 90 sec.
    4. Repeat 2-3 times. Adjust brewing parameters according to taste.
    Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.

      Cold Brew

      1. Place 4-5g of leaves into a large Kyusu or glass bottle.
      2. Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
      3. Place teapot or glass bottle in the refrigerator for 4-6 hours.
      4. Gently shake the brewing vessel before pouring the tea into the cup/glass.

      Flash Chilled

      1. Place 4-5g of leaves into a Kyusu (teapot)
      2. Pour 200ml of 80°C water
      3. Infuse for 3 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
      4. Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).

      Iced Brew

        1. Place 4-5g of leaves into a Kyusu (teapot)
        2. Fill up the Kyusu with ice cubes
        3. Let ice thaw at room temperature
        4. When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).
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