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"Donbukashi" is the region-specific name for "extreme evaporation". A distinction is made between "Asamushi" (light vapor deposition, 10-20 seconds), "Fukamushi" (100-120 seconds) and "Donbukashi" with a steaming time of 180 seconds.
This long evaporation leads to a stronger destruction of the tea leaf and therefore requires strong and resistant tea leaves, as the Matsuno region on the river Abe in the mountain valleys.
The strong vaporization preserves the rich green color and results in an infusion full of mild taste with an enjoyable finish.
Pack á 100 gram
Responsible food business operator:
H. R. Diez GmbH, Marburger Str. 15, 10789 Berlin
This long evaporation leads to a stronger destruction of the tea leaf and therefore requires strong and resistant tea leaves, as the Matsuno region on the river Abe in the mountain valleys.
The strong vaporization preserves the rich green color and results in an infusion full of mild taste with an enjoyable finish.
Pack á 100 gram
1-2 teaspoons / 200ml
55°-75° C / 131°- 167° F
50 seconds for the first infusion, 10 seconds for the second to fourth infusion
Responsible food business operator:
H. R. Diez GmbH, Marburger Str. 15, 10789 Berlin
 (2).jpg "Preview: Kirishima Matcha-iri Genmaicha (organic)")
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