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Marukyu Koyamaen

Sencha - Shigaraki (Green Tea)

Sencha - Shigaraki (Green Tea)

£18.00
£18.00 £18.00
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Produced by Marukyu Koyama-en in Kyoto. Koyama-en is one of the most prestigious tea makers in Japan, they have been producing matcha tea since 17th Century. We import our teas directly from Kyoto.

Sencha - Green Tea

We sell our sencha loose – we prefer loose teas as they are environmentally friendly, and the tea leaves can swim in the tea pot producing an elegant flavour as well as the distinctive fragrance of green tea. You can taste the natural sweetness of green tea, as well as a hint of bitterness. A perfect gift for green tea lovers, as well as for yourself.

Please note that all best before dates are in the Japanese format YY.MM.DD

100g Net.

How to Brew

How to Make Perfect Sencha Tea:

  1. Put the tea leaves in a pot. For 3 servings use 2 table spoons of tea (about 7～9 g). For 5 servings use 2 full table spoons of tea (about 11～13 g). Adjust to taste.
  2. Fill up a tea cup to 80% with hot water into 3 small cups for Sencha (about 60ml each) and let it cool down to a temperature of 70℃～75℃. A lower temperature will produce a milder and rounder taste, while higher temperatures will make the tea taste more sharp. If you enjoy sharp tasting teas, a temperature of 85℃～90℃ is suitable.
  3. Fill up the water back into the pot from the 3 cups and wait for one minute. When a higher temperature is desired, just wait for 30 seconds.
  4. Fill up the tea evenly into the 3 cups to obtain the same taste and concentration. Do not leave any tea in the pot, but fill up all out to the last drop.
  5. For a second infusion, use water of a little higher temperature than for the first and let the tea draw for only 10 seconds before filling up it into the cups.

About Marukyu Koyamaen

Marukyu Koyamaen

Marukyu Koyamaen is one of the most prestigious tea makers in Japan, having been producing matcha tea since 1704.  Having developed the original production system, they now use a combination of modern and traditional processes to maintain as many historic elements as possible. They don’t grind matcha tea manually anymore, but they do use traditional stones. Supplying top tea ceremony schools, high ranking shrines and temples, and top hotels, they’ve won numerous tea competition awards.

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