八女茶

20kg Dreaming Ryokucha Superior Yamecha Yame tea Sencha Japanese Green Tea Loose Leaves Mukoh Matcha

• 🍵 High-Quality Leaves: Superior Green Tea is made from high-quality tea leaves, often harvested at the peak of freshness to ensure a rich flavor profile.
• 🍵 Origin and Prestige: Yamecha comes from the Yame region of Fukuoka Prefecture, Japan, renowned for producing some of the country's finest green teas.
• 🍵 Superior Quality: Known for its high-grade quality, Yamecha often wins national tea competitions in Japan, showcasing its superior craftsmanship.
• 🍵 Distinct Flavor: Yame tea is celebrated for its deep, rich flavor, characterized by a perfect balance of sweetness (umami) and astringency.
• 🍵 Vibrant Color: The tea leaves produce a bright, vivid green color when brewed, a hallmark of its freshness and high chlorophyll content.

• 🍵 Aromatic Experience: Yamecha emits a delicate and inviting aroma, enhancing the tea-drinking experience with its floral and grassy notes.
• 🍵 Versatility in Brewing: Yamecha can be enjoyed in various forms, including Sencha, Gyokuro, and Matcha, offering a range of flavors and strengths to suit different preferences.
• 🍵 Matcha / Green tea is fine for one or two years if kept in the refrigerator. If kept in the freezer, its freshness will be preserved indefinitely. However, if left in a cool, dark place, the color and taste will change in 3-4 months, especially in the summer. Also, even if kept in the refrigerator, Matcha / Green tea easily absorbs scents, so please be careful not to store it with strong-smelling items as the smell may transfer. Therefore, the expiration date is just a “guide” when stored in a cool, dark place.
• 🍵 Avoid high temperature and humidity, and if possible, store in the refrigerator, and be careful not to transfer the fragrance.
• 🍵 The green tea component "epigallocatechin gallate (EGCg)" is easily extracted at high temperatures above 80 degrees Celsius, while the umami component "amino acids" is easily extracted at low temperatures. "Caffeine" can be reduced by brewing tea at low temperatures.