Origin: Uji, Kyoto, Japan

Manufacturer: Marukyu-Koyamaen

Features:High-quality steamed Japanese green tea

Preparation method: To prepare it, use 7-8 grams of the product and minimally mineralized water, with fixed residue not exceeding 50 mg/l, at 70 °C and a preheated teapot of small volume (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.

After opening, store tightly closed in the refrigerator at a temperature of 5°C.

If you do not have the proper tools to prepare your Sencha, you can choose from our teapots and cups and take a look at the sets available.

Koiguchi Sencha Manpukuzan - Tea of the 10.000 fortunes

The "Koiguchi" is a special club in the world of Sencha. A special group to which only those with great strength can belong. These teas are distinguished from the more traditional Sencha because of their strong taste with an aroma that is very reminiscent of soybeans, which in a sense is somewhat the ancestor of all Sencha.

The name of this tea refers to Mount Manpukuji, which stands near Uji, and the Chinese monastery that still after a long time is one of the major points of interest in the area. The monastery is of great importance as it is believed to have been the place where the invention of Sencha took place between the 17th to 18th centuries.

Koiguchi Sencha Manpukuzan is a contrasting tea with a strong, assertive flavor with a constant sweet aftertaste that never ends. A Marukyu-Koyamaen classic that seems brewed just for our tastes. We never miss it!

In many areas, Fukamushi teas (teas that undergo a strong steaming process) are passed off as Koiguchi Sencha, but there is more than a few differences between the two, considering that the former definitely have a lighter taste and are easier to drink, as well as having a more noticeable energizing effect than the latter. In Japan, Koiguchi is also called "masculine Sencha" as opposed to the nuanced and soft Sencha.

Preparation

Use 7-8 grams of the product and minimally mineralized water, with a fixed residue of no more than 50 mg/l, at 70 °C and a preheated teapot of small volume (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.

Be careful! After opening and use, keep tightly closed, in a metal container or bag in the refrigerator at 5°C. Before brewing the tea, take it out of the refrigerator and wait until it reaches room temperature. To be consumed within 6 to 8 months after first use.