Kobayashi "Tokujô Genmaicha"

Origin: Tea Farm Kobayashi from Kyotanabe, Uji (Kyoto)



Cultivar: Yabukita, Okumidori

Elevation: 150 m

Harvest: May 2025 (First Flush), scissor picked

Type of steaming: Asamushi (short steaming)

Special features: For this Genmaicha only high-quality first flush Sencha and finest Genmaicha was used.
 
Ideal storing: After opening please use as soon as possible (maximum 3 months) and store in a cool, light-protected place.

Weight: 80 g
 

Steeping Method

First infusion:

・Amount of tea ：4 g
・Water temperature：about 70℃
・Water amount：about 100 ml
・Steep duration：90 sec

Second infusion:

・Water temperature：about 70℃
・Steep duration：30 sec
 

Third infusion:

・Water temperature：about 80℃
・Steep duration：40 - 50 sec
 

Fourth infusion:

・Water temperature：about 90℃
・Steep duration：60 - 70 sec


Usually Bancha (tea from the 2nd or 3rd picking) is used for normal Genmaicha, as a result it tastes mostly only like Genmai. However, Mr. Kobayashi used high quality Sencha from the first picking for this Genmaicha, which gives this tea a strong umami and sweetness and is completely different in taste from other Genmaichas.
In order for the tea to develop its full potential, we recommend the infusion method described above.

Here is a video in English about the tea region Kyoto, where our tea master Mr. Kobayashi can be seen briefly from minute 10:30: