#0475.S2 Miyano Tea Factory: Sayama Heritage Gyokuro 特上品 狭山本玉露Shading for 4 weeks under canopy allows for hand picked tea leaves with deep, rich umami flavor. Steeping Info Tea: 3 grams Time: 3 minutes Water temperature: 50C 122F degrees Water amount: 60 ml Resteeping: For second steep, use 1 cup of 80C 176F degree water and steep for 10 15 seconds. For your third steep, use a time of about 40 seconds. Product Info Ingredients: Green Tea Harvest: Spring Region: Sayama, Saitama, Japan Notes: Picked by hand

seaweed extract

Uji Midori

Note on Steeping:

Tokoname-shi

and then transfer it to a kyusu (Japanese tea pot)

Region: Wakayama Prefecture

this gyokuro won the Japanese Tea Selection Paris Grand Prix (shown in photo)

BANCHA - 番茶 or 晩茶 - A type of tea leaf processed in the same way as the ones above but allowed to grow to a large size for higher volume

and oolong teas

This cultivar is well-suited for shading and therefore makes a high quality matcha

Eishi's female appears more slender and idealized image of women in the yuri (gay quarters)

sunlight exposure