Kukicha Chanoka 100g
Kukicha Chanoka 100g
This tea begins with a light hay note that later transforms into a flood of these more flowery flavor profiles. The lilac you notice from the smell of the wet leaves, transforms beautifully into the taste. The finish is starchy with notes of cereal and sweet corn.
The second infusion plays more on these citrusy and floral notes. The tea becomes drier, with less of these sweet and starchy flavors. The minerality of the tea becomes more perceptable and it retains its long finish.
What You'll Get
🍃 JAS Organic Green Tea
🍃 Calming, Relaxing Theanine
🍃 Higher Caffeine Content
🍃 Long Lasting Energy Throughout the Day
🍃 Naturally Gluten Free and Vegan
🍃 Complex Flavor Profiles
What it Tastes Like
🍵 Great Sweetness
🍵 Light Hay Notes
🍵 Light and Citrusy
🍵 Starchy, Cereal Notes
How Much Tea Does it Make?
This pack contains 100 grams of loose leaf tea, enough to make 20 pots or 60 cups
Meet the Farmer
This tea comes to us from the farmer Takada Masahiro in Uji. His company Chanoka dates back to 1900 when his great grandfather started their first tea garden in Uji and since then they have dedicated their lives to growing and producing some of the best teas in Japan.
About the Farm
This matcha comes to us from the farm of Chanoka in Uji. This tea is grown at an altitude of 400 meters and it is shaded for 20 days to develop the sweet and savory flavor.
How to Prepare it
Add 5 grams of leaves to the teapot or strainer and then pour in 150ml to 200ml of water (160 degrees Fahrenheit) and let the tea brew for 1 minute. You can brew the leaves 2-3 more times with the same temperature for 20 seconds each
Very Popular as a Gift
Our fans like to give away our teas on birthdays, weddings and other special days! Our samplers are highly recommended as gifts!
Always Pesticide Free
We make sure to only source teas from reputable farmers that grow tea without the use of conventional pesticides or chemicals. We meet with the farmers in person and tour the fields and facilities. We look at the sustainability of the field, the attention to detail and quality control of the facility and of course the taste of the tea.