The "022 Kanaya Midori" tea, known for its elegant aroma, rich flavor, and characteristic sencha bitterness, pairs exceptionally well with traditional Japanese sweets. The first infusion, with its pronounced milky notes, creates a mellow and soothing taste when combined with kinako (soybean flour) ohagi. The second and third infusions, featuring moderate astringency and bitterness, offer a refreshing palate when enjoyed with anko (sweet red bean paste) ohagi.
Spring Equinox: Savoring "022 Kanaya Midori" with Ohagi
What You'll Need
・ 4g of "022 Kanaya Midori" tea leaves
・ Water for 1st infusion: 120ml at 70°C
・ Water for 2nd infusion: 100ml at 80°C
・ Water for 3rd infusion: 80ml at 80°C
Brewing Instructions
1. First Infusion
Warm the teacup with hot water (not included in measurements). Place the tea leaves in the teapot, pour in 120ml of 70°C water, and steep for 1 minute and 30 seconds. Pour into the cup and enjoy with ohagi.
2. Second Infusion
Add 100ml of 80°C water to the teapot and steep for 10 seconds before pouring into the cup.
3. Third Infusion
Pour 80ml of 80°C water into the teapot, steep for 20 seconds, then add to the second infusion to complete the experience!
