Origin: Mandokoro, Shiga, Japan
Manufacturer: Seiseido
Features:Premium sencha from the Asamiya Mountains
Preparation method: use 7-8 grams of product and minimally mineralized water, with fixed residue not exceeding 50 mg/l, at 75 °C and a preheated teapot of small volume (150-250 ml).
Prepare1-minute infusions, three of which will give you richly flavored infusions, while subsequent ones will be milder and sweeter. As the infusions go on, use increasingly hot water until you reach a temperature of 90-95°C. In summer we recommend its consumption with ice water!
After opening, store tightly sealed in the refrigerator at a temperature of 5 °C.
If you do not have the right tools to brew your own Sencha, you can choose from our teapots and cups and take a look at the sets available.
Mandokoro Sencha Shin - 極上煎茶 政所
Mandokoro Sencha Shin comes from a pristine place, far from industrialization. The rich and largely uncontaminated nature, the healthy and clean water, and the location south of Higashi-Omi (Higashiōmi 東近江市), near Kaga, contribute to the creation of one of the best Sencha ever.
The traditional mountain tea village, Mandokoro also serves as a geographical indication to the tea plantations of 5 other small neighboring villages. This area is known for frequent fog, severe temperature fluctuations, harsh winters with consistent snowfall, and organic tea gardens with traditional crops that have adapted to all this over time.
The taste is very elegant and sweet. A local tea variety, grown in a few other varieties.
Omi teas (more commonly known as Asamiya), particularly Sencha, Kabusecha and Bancha, are special teas with a pure taste and are among the best Japanese teas.
PFor quantities of less than 100 g, you will receive Mandokoro Sencha Shin in airtight resealable and 100% recyclable Doypack bags.
Features
Sencha Mandokoro is the best in this area. Sencha Shin means fresh tea, harvested and produced in the latest vintage. It is of the highest quality, with an elegant, refined and sweet taste. A cabbage delight from the producer Seiseido who always leaves us speechless with his professionalism. His name is a guarantee of quality and amazing taste.
コク味 koku = taste ○○●○○○○ さっり sappari = freshness
あまみ umami = savory ○○○●○○○ 渋み shibumi = sourness
Preparation
Use 7-8 grams of the product and minimally mineralized water, with fixed residue not more than 50 mg/l, at 75 °C and a preheated small-volume teapot (150-250 ml).
Prepare 1-minute infusions, three of which will give you richly flavored infusions, while subsequent ones will be milder and sweeter. As the infusions go on, use warmer and warmer water until you reach a temperature of 90-95°C.
In summer we recommend its consumption with ice water!
After opening and use, keep tightly closed in the refrigerator at 5°C.
