Slender needle-like leaves produce a deeply vegetal taste and aroma, ripe with notes of toasted rice and nori. Harvested in the spring to early summer in the up-and-coming Kagoshima region, the leaves are steamed to perfection to stop oxidation of the leaf, as well as to lock in their deep jade color and flavor.
Tasting Notes:Magnolia, umami, steamed greens
For best flavor, bring spring or freshly drawn filtered water to 185 degrees. Steep 1 tsp (2.5 g) for three minutes. Thank Emperor Saga for his love of tea.
