Waki Tea Farm began cultivating tea in the Shingu region of Shikoku around 80 years ago. A pioneering presence among tea farmers in Shikoku, they are so well known that few in the region have not heard of them.
The farm is located among the steep mountains of Shikoku, an area where wild tea plants have long grown naturally.
This genmaicha is blended with carefully harvested sencha picked early in the season—tea of a quality not usually used for conventional genmaicha.
The result is an exceptional tea with a deeply toasty aroma, balanced by the delicate and refined fragrance of fine sencha.
It can be enjoyed as a drink, of course, but also works beautifully poured over rice as ochazuke or used as a seasoning.
Net Weight: 60 g
Brewing Instructions
Use 5 g of tea leaves per 150 ml of water.
First infusion:
Use boiling water at 100°C and steep for 1 minute.
Second infusion:
Use boiling water again and steep for 2 minutes.
The brewed leaves are soft enough to eat.
Cold Brew
Add approximately 6 g of tea leaves to 500 ml of water and leave to steep slowly in the refrigerator overnight.