Kenjo Kaga Bōcha
Tea stems given a light roast; the maker describes the toastiness and clear taste that come from heating the stems through to the core, and suggests 6 g to 260 ml of boiling water for 25 seconds, or 6 g in 600 ml of cold water for three hours.
Maruhachi Seichajo
- Form
- Loose leaf
- Tea merchant's prefecture
- Ishikawa
- Where the leaf was grown
- —
- Part used
- —
- Roast
- —
- Brewing as the maker suggests
- —
Product descriptions follow each maker’s information. A blank field means the reference page did not state that detail. Added sugar is identified from the sugar entry in the ingredients list, and roast terms such as “light” and “deep” follow each company’s own wording.