A blend of tea grown in full sunlight without shading and kabusecha (shade-grown tea). The leaves are deeply steamed and finished with a strong roast, creating a tamaryokucha with pronounced astringency and a distinctive roasted aroma.

Brewing Guide
First steep: approximately 60 seconds
From the second steep onward: pour in the hot water and serve immediately
Water temperature: 80–90°C (176–194°F)

Flavor Profile
Umami / Sweetness ★★☆☆☆
Body ★★★☆☆
Liquor Color ★★★☆☆
Astringency ★★★★☆
Aroma ★★★☆☆

Tea Analysis
Total Nitrogen: 6.1
Free Amino Acids: 4.3
Theanine: 2.3
Fiber: 17.3
Tannins: 12.1
Caffeine: 3.0
Vitamin C: 0.34

Net Weight: 100g