Japan

Tama Ryoku Cha

13,00 $

Tama Ryoku Cha

Whereas almost all Japanese green teas are steamed, this Mushi-Tama style uses the Chinese style hot air techniques pour stopping the oxydisation process. he result is a much more balanced flavour, with smoother, richer flavours.

Gaiwan infusion

  • - g. or - tsp.
  • - cups
  • -
  • +/- - Celcius
  • - steepings

Teapot infusion

  • 4 g. or 2 tsp.
  • 4 cups
  • 2 minutes
  • +/- 85 Celcius
  • 1 steepings