Taste: light and naturally sweet black tea with a lingering smoky flavour and cherry taste
Aroma: Enriched with smoky, cherry and fruity notes
Tea colour: dark amber
Ingredients: black smoked tea
Place of origin: Shimada, Japan
* Product appearance may slightly differ from the product photo.
The taste of tea in our cup is determined by the following factors:
Various tea making techniques and strategies are available according to individual needs. Recommended preparation method of Yugen Tea:
Japanese preparation (3-4 infusions):
How to choose the right tea making utensils.
Tea quality: The quality of the tea leaves is determined not only by the final result of the artisan, but also by the storage conditions of the suppliers and yourself. To extend the expiration date, an unopened green tea package can be stored in a refrigerator. After opening the package, it is recommended to store the tea in a sun-proof package or airtight container in a cool place, as far away from moisture and smells as possible.
The quality of water: a cup of tea consists of 99% of water, therefore, its quality is no less important than a tea itself. The most suitable water for the tea is soft and as close as possible to neutral pH, with a low mineral content (50-100 mg/l). Usually, tap water in Lithuania is heavy, therefore, for best possible results, you should choose filtered or spring water. During boiling, water loses oxygen, thus it is recommended to never boil the same water more than once.
About the farmer
Matsumoto-san grew up on a tea farm, waving daily at Japan’s highest mountain, Fujisan. More than 15 years ago, with great responsibility and inner contradiction, Matsumoto-san took over the family farm.
Today, the farmer enjoys spending his days in the tea fields with his children and family. Matsumoto-san’s goal is to be an innovator in the cultivation and production of tea. He achieved this goal when he was recognised as an international pioneer of Japanese smoked tea.
In addition, the farmer’s family practises a very old way of growing tea – chagusaba – which is considered an important part of UNESCO’s agro-cultural heritage. “Chagusaba is a method of tea bush cultivation in which a type of tall grass is hand-cut, dried, shredded and laid at the edges of a tea field. It provides natural fertilisers for the soil and is valued for its contribution to preserving the region’s biodiversity.