<em>Kuri mushiyokan</em> with Kumpu Sencha

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 tbsp.
Boiling hot water
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.