In Miyazaki Prefecture, on the volcanic island Kyûshû the Morimoto family produces an enchanting Senacha. It is made of the leaf-variety “Asanoka”, which tastes especially sweet and full-bodied. Our tea tasters advice: suitable for multiple infusions, and do try it in the Kyûsu!
Preparation:
11 g tea leaves (4 level Teelamass) per 1 liter filtered water, boiled and cooled to 70 °C/158 °F (allow to cool for 10 min. after boiling); brew for 2 min.
