The Ryokucha Japanese green tea is a product made of semi-pulverized leaves suitable to obtain tasty infuse using either cold and hot water. The singular aspect of this tea halfway between a matcha and a sencha isn’t just for show but it also commands the taste. This Ryokucha, in particular, has a well balanced flavor profile thanks to the wise blend of leaves from Yutakamidori and Seamidori cultivars.
With hot water this tea expresses, firstly, an intense say sauce savory like followed by a refreshing vegetal touch of freshly cut grass. With a cold brew of these leaves you can, instead, appreciate better the freshness of this product without giving up, in the aftertaste, to a delicate sweetness and a pleasant umami feeling.
Place of origin
This tea is produced in the classic Japanese style. The leaves after the picking phase pass through a brief withering phase and then they are steamed at a very high temperature for one minute to one minute and a half. This practice provides the “killing of the green” which stands for the deactivation of the enzymes responsible of the oxidation process. The leaves are now dried with hot air and then semi-pulverized in order to be ready to infuse.
Put 3.5 grams of leaves (about two teaspoon) in the Japanese teapot called kyusu or if you don’t have one you could use another teapot preferably with a wide flat bottom. Pour 150 ml of water at 80°C temperature on the leaves and after 20 seconds start pouring the tea into the cups. For a better tasting experience we recommend to do two more infusions of the leaves with the same values of temperature and quantity but using different infusion time. We suggest 40 seconds for the second infusion and 1 minute for the third.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
Because we are talking about a Japanese green tea we invite you to cold brew your leaves before using the hot water on their. For this particular kind of infusion you could use the same amount of leaves, the same amount of water at room or cold temperature and a steeping time of 10 minutes.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.