[Autumn Limited Edition] No.901 Assortment of "Umami" Seven Teas

This is the season when you can hear the chirping of insects and feel a gentle cool breeze.

We have put together a selection of seven "Umami" teas that we recommend for autumn.

Uji, Yame, and Asahina are known as the "Three Great Gyokuro" producing areas.

Matcha and tencha are richly fragrant and delicious.

We recommend you try "Sencha" and compare it with "Kabusecha," which is tea that has been covered for a short period of time to enhance its flavor.

This delicious tea is perfect for refreshing yourself in the morning or during the long autumn nights.

Great for your home or as a gift.

◯ Set Detail:

7 types of "Umami" Japanese tea with a box

・Gyokuro Gogumi, Yame City, Fukuoka Prefecture (10g)
・Gyokuro Hoshun from Uji City, Kyoto Prefecture (10g)
・Gyokuro Yabukita, Fujieda City, Shizuoka Prefecture (10g)
・Normal-steamed Sencha Saemidori, Uji City, Kyoto Prefecture (10g)
・Kabusecha Saemidori, Izumi City, Kyoto Prefecture (10g)
・Tencha Okumidori, Kirishima City, Kagoshima Prefecture (6g)
・Matcha green tea Gogumi, Uji City, Kyoto Prefecture (6g)

Description:

This assortment includes seven types of Japanese tea with distinctive "Umami" flavors that you can enjoy during the bountiful autumn season.

You can enjoy the assortment in a variety of ways, such as comparing different types and varieties of tea, or savoring them in a luxurious way.

About Gyokuro

Uji in Kyoto, Yame in Fukuoka, and Asahina in Shizuoka are known as the "Three major Gyokuro" producing areas in Japan.

Gyokuro is a tradition Japanese tea that has a seaweed-like aroma due to the unique cultivation where the tea leaves are shaded by straw mat or synthetic cloth.

Uji's Gyokuro "Hoshun" has a fragrant aroma and a rich, dashi-like flavor.
Yame's Gyokuro "Gogumi" has an elegant taste characterized by an excellent balance of umami and sweetness.
Asahina's Gyokuro "Yabukita" has a refreshing aroma and just the right amount of astringency, leaving you with a rich, lingering aftertaste.

About Matcha and Tencha

"Matcha" is made by grinding the raw material for matcha, called "Tencha," in a millstone. Like gyokuro, tencha is grown under cover, but it differs from gyokuro in that it is dried without being rolled after steaming. Until it becomes matcha, the tencha is stored in a teapot.

The "tea jar" that appears in Japanese children's song "Zui Zui Zukkorobashi" depicts the magnificent procession that transported Uji tea from Uji, Kyoto to Edo to be presented to the Shogun family.

About Kabusecha

Sencha is called "kabusecha" because it is made in a short period of time while shaded from sunlight, and it is a tea that combines the umami of gyokuro with the refreshing taste of sencha.

By comparing the taste of the covered tea "Saemidori" and the regular steamed sencha "Saemidori", you can experience the delicious flavor that is created by covering the tea.

Instruction:

In the case of Gyokuro
7g tea per serving,
add 2g tea for each additional serving.
1st brew - 35℃/95℉, 30cc, 3 minutes
2nd brew - 35℃/95℉, 30cc, 3 minutes
3rd brew - 90℃/194℉, 90cc, 30 seconds

In the case of Sencha
5g tea + 90ml water per serving,
add 2g tea + 90ml water for each additional serving.
1st brew - 70℃/158℉, 1 minute
2nd brew - 80℃/176℉, 30 seconds
3rd brew - 80℃/176℉, 30 seconds

In the case of matcha
Add 2g of matcha - 90℃/194℉ hot water and brew