Yabukita Matsushita Rare Sencha
A rare Japanese tea from the Maruyasu region, which has a very subtle grassy taste with a slight sweetness and a smooth finish. Sencha is produced by steaming the leaves before drying, and then firing them afterwards, in contrast to teas which are pan-fired before drying. The characters for sencha (煎茶) literally translate as "pan-fired tea", which can be confusing because the term "pan-fired" usually refers to green teas (including many Chinese varieties) which are pan-fired before drying, at the stage at which sencha is steamed.
Sweet, Bold, Vegetal
Brew with a water temperature of 176°F (80°C) for 60 seconds
10 seconds (second) increase time for additional infusions.
A second steeping still contains a lot of flavor, so save your leaves and rebrew if desired.