No.467 Nagasaki Tencha Stem Blend, Asatsuyu Tamaryokucha, Deep-Steamed Saemidori, Roasted Rice & Sansho Leaves Blend <Umami & Lingering Finish>

Made with tamaryokucha, a Japanese green tea distinguished by its gently curled leaves reminiscent of magatama (comma-shaped traditional Japanese ornaments), this blend is layered with tencha stems and deep-steamed green tea to bring out a rich umami and a deep, full-bodied character.

As the steam rises, the toasty aroma of roasted rice mingles with fresh, green notes reminiscent of bamboo.

On the palate, a sweet, toasted fragrance reminiscent of freshly baked kakimochi (rice crackers) unfolds alongside the rich umami of first-extraction dashi.

After each sip, refreshing notes of green yuzu and sansho pepper emerge, accompanied by a delicate bitterness that leaves a clean, clear finish.

Enjoy it alongside hot pot dishes or richly flavored fish, or as a comforting cup during a quiet evening.

Savor this deeply satisfying blend as Rittō (Beginning of Winter) arrives.

Aroma
Roasted Rice / Sansho Leaves / Bamboo

Tasting Notes
Kakimochi (Rice Crackers) / Green Yuzu / Clear Japanese Soup

Origins
Nagasaki Tencha Stem Blend — Nagasaki Prefecture
Asatsuyu Tamaryokucha — Nagasaki Prefecture
Deep-Steamed Saemidori — Kagoshima Prefecture
Roasted Rice — Shizuoka Prefecture
Sansho Leaves — Miyazaki Prefecture

Contents
30 g (approx. 10 servings) / 9 g (approx. 3 servings)

Recommended Brewing Method：
For one serving, use approximately 2 g of tea leaves with 90 mL of water.
For each additional serving, add 1 g of tea leaves and 90 mL of water.

First infusion: 90°C (194°F), 1 minute
Second infusion: 90°C (194°F), 1 minute
Third infusion: 90°C (194°F), 1 minute