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This is an easy-to-drink and full-bodied sencha that tastes of nature, balancing sweetness and shibumi (astringency). This tea comes from Kyoto prefecture, Uji.
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      Brewing guidelines: 2 piled tsp. to 100-300 ml boiled water cooled to about 60-70˚C/140-158˚F steeped for 1-2 minutes.

     Harvest: May 2026, First Flush.

    Cultivar: Zairai

Manufacturer:Kyoto pref., Japan.

 

      Brewing guidelines: 2 piled tsp. to 100-300 ml boiled water cooled to about 60-70˚C/140-158˚F steeped for 1-2 minutes.

     Harvest: May 2026, First Flush.

    Cultivar: Zairai

Manufacturer:Kyoto pref., Japan.

 
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This is an easy-to-drink and full-bodied sencha that tastes of nature, balancing sweetness and shibumi (astringency). We believe this does well in capturing the characteristic flavors of Setoya, an area in Fujieda city, Shizuoka Prefecture, where many of our fields are located.

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