[CHA TOKYO] Black soybean pot roasted tea tea bag
A blend of Kamairicha, which has the theme of "tea that was drunk 100 years ago," finished by the traditional Kamairicha method, and auspicious black beans that are also used in New Year dishes.
You can feel the light sweetness and aroma of black beans, and the faint sweetness and aroma of tea that you can feel in Kamairicha in a well-balanced manner. The aftertaste of the gentle taste after eating is also characteristic.
The gentle taste of black soybeans and the blueness of kamairicha add to the sharpness, which goes well with white rice and Japanese food, and is also recommended when eating.
* Tea bags use the biomass material "Soilon" made from plant starch. Unlike ordinary tea bags, it does not emit microplastic and is kind to the sea and the body.
■ Contents: 3g x 7
■ Ingredients: Tea (domestic), black beans
Taste and aroma
・ Slight bluish after sweetness
How to brew
One tea bag Put in 250 ml of hot water (90 ℃) and wait for 70 seconds
For ice cream:
Two tea bags in 200 ml of hot water (90 ℃) Put it in, wait 180 seconds, and pour it into a bowl with 230g of ice. When you want to stick
Tea: Saga prefecture
Black beans: Hokkaido
・ Kamairicha tea manufacturing method traditionally handed down in Ureshino, Saga Prefecture
・ Immediately after picking, roast in a kettle to stop oxidation
・ Manufactured so that the aroma created by roasting at high temperature, which is unique to Kamairicha, is firmly attached to the tea leaves. Blend
to bring out the individuality of the afterglow