With its characteristic pan-fired tea aroma, pleasant sweetness, and corn-like grain flavor reminiscent of Chinese tea, "052 Saeakari" is a delightful brew.
A perfect accompaniment to this tea, which pairs well with dairy products like cheese, is the Hong Kong cafe staple "bo lo yau" (pineapple bun with butter). The harmony of the slightly sweet pastry encased in a crispy cookie crust with butter is simply "delicious"!
While traditionally enjoyed with milk tea containing evaporated milk in Hong Kong, pairing it with this sweet sencha creates a flavor that rivals the original. Give it a try!
Hong Kong-style Tea Time with "052 Saeakari"
The curled tea leaves, characteristic of pan-fired tea, are charming. Their refreshing sweetness and aroma enhance the flavors of snacks and meals.
What You'll Need
・ Tea leaves "052 Saeakari" 4g
・ Hot water (first infusion) 90°C 100ml
・ Hot water (second infusion) 90°C 100ml
Brewing Instructions
1 / First Infusion
Pour 100ml of 90°C water into the teapot containing the tea leaves. Let it steep for 30 seconds, then pour into a bowl.
2 / Second Infusion
For the second infusion, pour 100ml of 90°C water into the teapot, steep for 40 seconds, then pour into a bowl. Your tea is ready!
TEA TALK
Pan-fired tea, where tea leaves are dried by roasting in a pan, is characterized by a unique roasted aroma called "kamaka". While sencha in Japan is often finished by steaming, Chinese teas are typically pan-fired. Although the process is labor-intensive and production quantities are limited, it results in a fragrant and sweet sencha with enhanced flavors.
