Kenjo Kaga Bōcha
Tea stems given a light roast; the maker describes the toastiness and clear taste that come from heating the stems through to the core, and suggests 6 g to 260 ml of boiling water for 25 seconds, or 6 g in 600 ml of cold water for three hours.
Maruhachi Seichajo
- Form
- Loose leaf
- Tea merchant's prefecture
- Ishikawa
- Where the leaf was grown
- —
- Part used
- —
- Roast
- —
- Brewing as the maker suggests
- —
Entries are edited from information each company has published; they are not tasting scores, and this is not an exhaustive list of products. Blank fields mean the reference page did not state it. Whether a product contains added sugar is taken from the sugar entry in the ingredients list, and 'light' or 'deep' follows each company's own wording.