Kukicha

This shaded Kukicha, crafted from the stalks of Gyokuro, presents a smooth and remarkably full-bodied infusion. It unfolds with pleasant notes of dry hay and a deep, inherent sweetness, all while main. It leans grassy, umami and sweet.

Water around 70–80 °C (158–176 °F). In a mug, steep 2–3 min. For gongfu, use 3–5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. The biggest mistake with green tea is using boiling water. Keep it well below that and you won't get bitterness.

Grown in Kagoshima, Japan.

Starts at $74.21 from Teemaa, or about $0.19/g. A 400g package gets you around 67 gongfu sessions at ~6 g each, which works out to about $1.14 per session. Explore more green teas on Teadar.