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and the first sip reveals rich green notes
🍵 Koicha (濃茶 – thick matcha) preparation:
Brewing Guide 5g of tea leaves in 180-200ml Kyusu or small teapot
untouched by human hands
Even if over-brewed
Miyazaki Organic Asanoka Kamairicha sale and the first sip revealsWhen it comes to Japanese green tea, we normally only think of sencha or matcha. Kamairicha is actually has been around since the Edo period (1603 1868). The method was especially popular in regions like Kumamoto, Nagasaki, and Miyazaki, where the local climate and conditions were well suited to producing this type of tea. The more widespread practice of steaming tea leaves (which became the standard for most Japanese green teas) was popularized
