Mayucha (pronounced my-yoo-CHA) is fresh and alive with flavor. This Japanese sencha carries a buttery note, very deep richness, and sweet after-taste. It is difficult to find sencha of this quality in the states; we feel truly honored to share it with you.
Mayucha Sencha is produced in Shizuoka Prefecture, slightly south and west of Tokyo. It is a spring-plucked, 'nibancha' (second plucking of the season) tea. The leaves produced are uneven in size, a completely undesirable characteristic in Indian or Sri Lankan, but relatively unimportant for Japanese teas, as they grade according to flavor quality. The broken leaf style belies the amazing, rich, wonderfully deep flavor it produces.
Sencha, in general, is the most commonly drunk - and produced - tea in Japan, where green tea comprises over 99% of production. A very small percentage of black tea is produced in Japan, as well as a tiny, tiny contingency of oolong teas which we have not had the honor - yet - of sampling.
- Scoop a two teaspoons of Maucha green tea into your infuser.
- Heat water to 170° (just before boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 2-3 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Simply add to your infuser two teaspoonsful of Mayucha per 8 oz. of water and place it in your pot, then add the appropriate amount of 170° water and let it steep for 3 to 5 minutes. Remove the infuser and serve!
As with some of our other extremely fine loose-leaf teas, we do not recommend drinking Mayucha over ice.
