[Estimated extraction time]
- Tea leaves: 3-5g
- Water volume: 100-130cc
- Water temperature: approx. 70-85℃
- Extraction time: 45-60 seconds*
*Please shorten the extraction time from the second brew onwards.
"The taste of roasting" allows for repeated extraction
Yame Wanihachi tea is grown "slowly" with almost no fertilizer, in the harsh environment of high altitude with large temperature differences. Tea grown in this way has a strong flavor and the unique character of the soil, and is "easy to brew (can be brewed repeatedly)" .
To bring out the aroma, use high temperature (80-90℃)
Please try our "Withered Sencha" ( "Ibiki" and "Yaora" ), which are characterized by their fragrance, and our entirely handmade "Kamairicha" . Yame Wanihachi tea does not easily become bitter even at high temperatures, so please rest assured.
To reduce astringency, use low temperature (ex. 70℃ or less)
The lower the water temperature, the less bitter the tea will be and the more umami it will bring out.
[Easy cold brew]
All Yame Wanihachi teas are also suitable for cold brewing.
Simply add 10g of tea leaves to 1 liter of water and leave in the refrigerator for 2-6 hours. Gently shake the bottle to adjust the strength to your liking.