食卓ノート
Kuri mushiyokan with Kumpu Sencha
Kumpu Sencha properly prepared with boiled water that has been slightly cooled is very smooth, with a full umami flavor. It also has a pleasantly sweet aftertaste that harmonizes wonderfully with the steamed chestnuts in kuri mushiyokan. You know it’s autumn in Japan when you see sweets made with chestnuts in store windows.
¥2,000
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2 tbsp.
(10g)
(10g)
Boiling hot water
(80℃)
(80℃)
60 seconds
Don’t let it brew too long.
Count sixty seconds right after pouring on hot water.
Brewing too long will make the tea astringent.
Brewing too long will make the tea astringent.