White Tea (白茶, also called Hakugouginshin)
This tea is the product of four years of hard work from award-winning farmer Akihito Takaki on his family farm in Yame, Japan. Thanks to our personal relationship with Mr. Takaki, this is the first time high grade Japanese white leaf tea has been made available overseas.
These tea trees were carefully bred by Mr. Takaki and therefore it's only possible to produce in small quantities. Do not be fooled by producers of fake white tea. Authentic Japanese white tea must be either Hoshinomidori, Kiraka, Yamabuki or Morokozawa, according to the Faculty of Agriculture, Shizuoka University Japan.
The leaves are completely protected from sunlight the weeks before plucking, allowing for exceptionally high amino acid contents. The lack of chlorophyll yields a tea like a sencha but with less astringency and bitterness, much like a gyokuro.
For your eyes: a beautiful, pale yellow color.
For your taste buds: no bitterness, no astringency, but a sweet, almond taste and a well defined umami.
For your body: up to three times more of amino acids than in sencha!
L-theanine: the substance in tea that creates a sense of relaxation. L-theanine increases the natural levels of serotonin and L-dopamin, the two major mood enhancing neurotransmitters.
Arginine: This amino-acid is fundamental for healing wounds, for the regulation of blood pressure ad well as for your immunity system in general.
The most renowned plantations in Fukuoka prefecture are located in Yame. Morning mists and river fogs are very frequent. Curtains of fog wrap green tea plantations, properly blocking sunlight. Yame enjoys an inland climate-high temperature during daytime and very cool and low temperatures at night.
BREWING JAPANESE WHITE LEAF TEA:
The steeping time can be adjusted according preference, but the traditional way of brewing this tea is:
Leaf Amount: ~8g of tea for 2 cups
Temperature 75°C / 170°F
Brewing time: 1.5 minutes
You can make 3 infusions from the same tea leaves because of the high quality of tea.
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