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The somewhat bigger leaves and freshly regrown buds are harvested in early May in the so called after-crop for this May bancha, shortly after the first harvest of finer leaves for the Miyazaki Tokujou Sencha. The somewhat thicker leaves, which are not rolled to needles, but folded flat, are especially high-yielding. After harvesting, the tea leaves lay one night to wither under cool wind flow.
The Morimoto family's Yanagicha is distinguished by its floral fragrance and its typical strong bancha flavour, which increases in strength with every infusion (up to 5 are readily possible). The later infusions almost remind one of Oolong, even though this tea was not fermented.
Pack á 100 gram
The Morimoto family's Yanagicha is distinguished by its floral fragrance and its typical strong bancha flavour, which increases in strength with every infusion (up to 5 are readily possible). The later infusions almost remind one of Oolong, even though this tea was not fermented.
Pack á 100 gram
1-2 teaspoons / 200ml
75°-85° C / 167°- 185° F
90 seconds for the first infusion, 20 seconds for the second to fifth infusion
Eco control point: DE-ÖKO-007
