A fine, drinkable, everyday Japanese green. I’d only bother to steep in my kyusu once though, as some less-desirable characteristics are extracted after the first steeping. In general, it’s fairly “green” and moderately astringent, but when fresh it can still be enjoyable. That said, considering I feel confident with a second steeping with higher-grade teas from Hibiki-an, I’d recommend just buying those, which will not only be better to serve guests, but you can brew more of it from the same dose of tea.
Preparation
175 °F / 79 °C
1 min, 0 sec
4 tsp
16 OZ / 473 ML
