PREMIUM ORGANIC SENCHA AND MATCHA BLEND
Sencha and matcha together – the best of the green tea universe in your cup! Carefully prepared by Koga san for IKKYU, this sweet and fragrant green tea is a blend of organic sencha and ceremonial organic matcha, both made from Yabukita cultivar.
A stunning and delicious green tea, with a vibrant and luminous color, this tea is exactly what you need during summer. You will be amazed by the absolute lack of bitterness of MIZUHO. This special blend was made by Koga san with one goal in mind : creating a refreshing and healthy drink to cope with the hot and humid summer in Kyushu.
Prepare it as a regular sencha to enjoy it hot, or for delicious iced tea, mix 5g of leaves with 500ml of cold water in a bottle (with a filter, for example this model), store in the fridge for about an hour, and it’s ready! As an extra benefit, you can refill the bottle using the same leaves a couple of times over twenty-four hours.
For more health information about cold brew and its benefits, have a look at our special page here.
100% Japanese tea from Yame
Quality and Type
Premium Organic Sencha and Organic Matcha
A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.
Although there is no official translation of the word “umami”, some call it “savory taste”: it leaves a mild and lasting pleasant brothy after taste and is recognized as one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It also induces salivation and a furriness sensation on the tongue, stimulating the throat, the roof and the back of the mouth.
The natural bitterness of green tea comes from the way it is made. Unlike black and oolong teas, green teas are made from the unfermented leaves of the tea plant, which keeps the antioxidants intact, but also gives them the bitter taste. This bitterness can be regulated with the water temperature : the higher the more bitter and vice-versa.
Caffeine is a naturally-occurring stimulant, found in several plants. Caffeine is water soluble, and is extracted into the brewed cup when preparing tea. In most cases, tea has much less caffeine than coffee.
Catechins are a type of polyphenol (EGCG) and are the main astringency component in green tea, long known as tannins. In order to release more catechins you will need higher brewing temperature at around 80 but this will also increase the astringency and bitterness of your tea because of the caffeine. Dont use such temperatures for Gyokuro.
L-theanine (here referred to as theanine) is an amino acid that has a relaxing, but not sedating, effect. It is renowned for its ability to put you in the ideal state of calm attentiveness. It can sharpen focus, while reducing stress and enhancing overall well-being. Theanine can interact with caffeine, allowing a smaller dose of caffeine to have a stronger effect in terms of boosting concentration and alertness.
The fragrance of a cup of green tea can vary from a highly roasted aroma to a fresh one.
Preparation (cold brew)
Tea for 500ml bottle
1 hour in the fridge
Preparation (hot brew)
Tea quantity per person
Water per person
60C-70C / 140F-158F
Koga Kumiko san represents the fourth generation at her family business KOGACHA GYO in Yame, Fukuoka. Working alongside her mother, president of the company, her father, director of operations, as well as her brother and sister, she is a tea instructor.
Dedicated to lead her company through the challenges of the green tea industry in the 21st century, she is in charge of overseas sales. She also travels around the world to give tea seminars to introduce Yame green tea to foreign tea lovers.
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.
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