Brand [Japanese Green Tea] (Amashizuku no Kirameki) Sencha 100% Yamecha Japanese Green Tea Leaves

Description

• Yamecha, also known as Yame tea, is a type of high-quality Japanese green tea that is grown and produced in the Yame region of Fukuoka Prefecture, Japan. Yamecha is often categorized into different grades based on the quality of the leaves.
• [Authentic, Rare, High-Quality, Valuable 100% Yamecha ( Yame green tea ) Leaves] Yame tea is known for its high quality and is often considered one of the top green teas in Japan.
• [How to drink Yame tea] 1. Boil water and let it cool for a few minutes until it reaches about 80C (176F) or lower. 2. Add about 2 grams (or 1 teaspoon) of Yame tea leaves to a tea strainer or teapot. 3. Pour the hot water over the tea leaves and let it steep for about 1-2 minutes. 4. Remove the tea strainer or strain the tea leaves from the teapot. 5. Pour the tea into a teacup and enjoy!
• [High Quality Green Tea] When drinking high-quality tea like this one, you can taste the sweetness and richness by brewing it at a lower temperature (60-70C) than regular green tea.
• [Ichibancha] This green tea is made using the first harvest of the season. "Ichibancha" is a Japanese term that refers to the first tea harvest of the year, which typically takes place in late April. Ichibancha is often enjoyed by tea connoisseurs and is considered a luxury tea due to its high quality and limited availability. It is typically more expensive than other types of Japanese green tea.
• [Quality of Green Tea] The quality of tea is better and has a sweeter taste when harvested early, making it more expensive than those harvested later in the season.
• "Ichibancha" is considered the highest quality tea of the year and is characterized by its fresh aroma with little bitterness and a refreshing taste. It contains high levels of "theanine", a component that produces a savory taste, which dissolves even at low temperatures, making it delicious to drink as cold tea.
• The component "Epigallocatechin gallate (EGCg)" is more easily extracted at high temperatures above 80 degrees Celsius, while the amino acids that contribute to the flavor are more easily extracted even at lower temperatures. Caffeine can be reduced by brewing at lower temperatures.
• Green tea is made by steaming and heat-treating tea leaves without fermenting them, which suppresses the activity of oxidizing enzymes. It contains beta-carotene, vitamin B1, vitamin B2, niacin, pantothenic acid, folate, biotin, and vitamin C. Especially, it is characterized by a high content of vitamin C.
• Mukoh Matcha" prides itself on delivering high-quality green tea and matcha sourced exclusively from the lush, water-rich Yame region in Fukuoka, Japan, where tea production has been passed down through generations of expert farmers over the past 600 years.

Yamecha, also known as Yame tea, is a type of high-quality Japanese green tea that is grown and produced in the Yame region of Fukuoka Prefecture, Japan. Yamecha is often categorized into different grades based on the quality of the leaves. The highest grade Yamecha is known as gyokuro, which is grown in the shade for several weeks before being harvested. This process results in a tea that is high in umami and low in bitterness. The second-highest grade is called sencha, which is grown in full sunlight and has a more astringent taste. Yamecha is considered one of the highest-quality and most sought-after green teas in Japan, and is enjoyed by tea lovers worldwide. Yame tea can be prepared like any other Japanese green tea. Here's one method: 1. Boil water and let it cool for a few minutes until it reaches about 80C (176F) or lower. 2. Add about 2 grams (or 1 teaspoon) of Yame tea leaves to a tea strainer or teapot. 3. Pour the hot water over the tea leaves and let it steep for about 1-2 minutes. 4. Remove the tea strainer or strain the tea leaves from the teapot. 5. Pour the tea into a teacup and enjoy! You can also adjust the amount of tea leaves and steeping time to your preference. Some people like to steep Yame tea for a shorter amount of time to enjoy its light and delicate flavor, while others prefer a longer steeping time for a stronger and richer flavor.

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