About the Nakamura Tea Brand


What Is Yanagi?

Yanagi has a relatively wide range of meanings and content; sometimes, it is even called “bancha” in some areas. For us, it refers to a tea produced by assorting sencha leaves which have grown larger or larger leaves selected out of the production process of sencha. Depending on the type, Yanagi leaves can also be used as ingredients for hojicha or genmaicha. Because it is basically sencha, it's flavour is similar to that of a sencha. However, the biggest difference is the size of the leaves and it's rather plain taste. Commonly with genmaicha, large sencha leaves have a more modest sweetness, deliciousness (umami), bitterness and astringency in a good sense and render a more brisk flavour even when brewed with boiling water. Some people even consider it easier to drink and tastier than sencha and it also makes the perfect tea for ochazuke (rice in green tea). Although it may not be the appropriate refreshment when having guests, this tea can easily be enjoyed casually.


How to Make Good Cups of Tea (for two)

Use a big tea pot. Yanagi tea leaves are large and coarse when dry, but even expand further by absorbing water.

  • Tea Leaves
  • Water Temperature
  • Water Amount
  • Waiting Time
    20-30 seconds

(1) Insert 12 g (approx. 4 teaspoons) of tea leaves in the tea pot. Slowly pour 300 ml of hot water at 100 °C. Be careful when handling hot water!
(2) Wait for 20-30 seconds without moving the pot. Alternately pour the tea little by little into several cups (to distribute the tea evenly). Pour until the last drop and leave the lid of the tea pot open.
Unlike sencha and other variations, Yanagi will lose it's flavour and fragrance after the second round and on.

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