Embarking on a new journey into the world of pure tea, and I’m excited to share it with you! My focus will be on high-quality teas, experienced without any added sweetness or milk. It’s all about discovering the authentic character of the leaf and or stem, playing with different brewing temperatures, and enjoying teas that are complex enough to offer multiple, nuanced infusions.
First up is this exceptional Organic Benifuuki Sanbancha Asamushi from @yoshien.
This Japanese green tea truly shines with a beautiful golden-green hue in the cup. As a “sanbancha,” it’s a later harvest, which gives it a uniquely robust and characterful flavor profile. The “asamushi” light steaming process preserves the natural, vibrant qualities of the Benifuuki cultivar.
I’ve been enjoying the strong, pleasantly bitter notes and the balanced yet a bit grass/hay taste. Brewing it in my beautiful kyusu, also from @yoshien, makes the ritual even more special. I chose it because it has a traditional ceramic sieve instead of stainless steel; it truly enhances the natural feel of the experience.
A huge thank thank you to @yoshien for helping me in DMs so I could buy the correct stuff and of course sourcing such incredible teas and teaware so it’s available for me and others.
Brewing Guide on the Bag: 2 heaped tsp (x2=4 grams) per 300ml water (60°C). Steep for 2 minutes. Suitable for several infusions. I prefer to have 4 grams per 200-250ml instead, that suits my palate for the moment more.
Later posts will of course be a lot shorter!
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