The standard for green tea. The Japanese use steam for the ‘kill-green’ step in manufacturing the leaf as opposed to a dry heat that the Chinese use, and this powerfully brings out the vegetal nature of the leaf and seems to decrease the astringency of the liquor. The tea for me feels more nutritious than any other tea, and I like to suggest it as a morning tea because of this and the cleansing feel it has on the palate; though it is by no means a strong tea in regards to it’s caffeine content.
The standard for Japanese green tea. Steamed rather than baked, leaving a nutritious, cleansing feel on the palate.