Yuzu Sencha

General

Yuzu, or Citrus Junos, is a citrus fruit originally from China. It is less known in the West, but is very common in South Korea, Japan and China. The fruit resembles a grapefruit, but is smaller. The fruit is not eaten as such, but the outer part of the peel and juice have many uses in the cuisine of different countries.

The majority of loose leaf tea produced in Japan is sencha. Strictly speaking, the term sencha refers to all tea that is brewed. However, special types such as gyokuro are normally classified as their own type of tea. Earlier pickings are generally of higher quality. In addition, the overall taste of the tea is influenced by the environment in which the tea bushes grow. The tea leaves are steamed quickly after picking, which prevents the leaves from oxidizing. The leaves are then rolled and dried. High-quality sencha offers a fine combination of vegetal sweetness, juiciness and pleasant bitterness.

This tea

In this tea, pieces of Yuzu peel and pulp are mixed with sencha. The sencha has been chosen to be mild and dry, which highlights the elegant freshness of Yuzu. A wonderfully cleansing and refreshing tea!

Taste

The aroma of the dry tea is incredibly intense in its citrusy nature. The aroma of Yuzu is sparklingly juicy, slightly reminiscent of a mixture of lemon, lime and orange. In the cup, this tea reveals itself more as dry and elegant than sweet and full-bodied. The citrus is dry and perfumed in its tones. The sencha in the blend has been chosen to be slightly drier. The combination is wonderfully elegant and dry. In the taste, Yuzu is in the foreground with its elegant dry and at the same time juicy tones. In the aftertaste, the tea's dry and elegant grassiness stands out, balancing the fruit tones.

Infusion

Use about 2g (a tablespoon) of leaves per person. The water temperature should be around 80 degrees. The appropriate length of the infusion is 2-3 minutes if the pot is less than 500ml, and 2-4 minutes if the volume is larger. If the tea is infused in a mug, a generous teaspoon of leaves is enough. Adjust the amount of leaves and the length of steeping according to taste. The leaves can often be infused a few times.