LILIKU TEA - 8 JAPANESE TEA TASTING SET

An assortment set of different types of Japanese tea. A curated collection of finest teas from across Japan!

1. Sencha from Tokorozawa, Saitama
2. Fukamushi Sencha from Chiran, Kagoshima
3. Fukamushi Sencha from Shimada, Shizuoka
4. Withered Sencha from Iruma, Saitama
5. Kamairicha from Gokase, Miyazaki
6. Withered Kamairicha from Tokunoshima, Kagoshima
7. Classic Hojicha - Blended
8. Black Tea from Shimada, Shizuoka

Details

1. Sencha from Tokorozawa, Saitama: Let's start with Sencha, the signature tea of Japanese tea. This tea is a lightly steamed Harumidori cultivar sencha. Its main characteristic is its pronounced umami and sweetness, accompanied
   by minimal bitterness and astringency. 
   
   
2. Fukamushi Sencha from Chiran, Kagoshima: Fukamushi sencha is another type of green tea that is extremely common in Japan. The difference is that tea leaves of fukamushi sencha are steamed longer than regular sencha after harvest. By being steamed longer, the taste becomes more mellow. Seimei cultivar is characterized by a strong umami flavor with little astringency, making it suitable not only for sencha but also as a high quality ingredient for matcha due to its strong umami taste.
   
   
3. Fukamushi Sencha from Shimada, Shizuoka: As with 2, this tea is also fukamushi sencha. The difference between 2 and 3 is that this tea stands out with its distinctive aroma. The 'Shizu' in Shizukaori cultivar comes from Shizuoka prefecture, and 'Kaori' means 'aroma' in Japanese. True to its name, this tea was developed over eight years in Shizuoka, the heart of tea cultivation, and is known for its distinct fragrance. It starts with a refreshing scent, followed by a lingering floral after-aroma.
   
   
4. Withered Sencha from Iruma, Saitama: Withered Sencha is a very rare type of sencha, produced only in a few limited locations The tea leaves are left to wither in a well ventilated area, which enhances their fragrance. In the Sayama region, there is a strong focus on producing high-quality withered tea. This sencha is made from the Fukumidori cultivar which has refreshing aroma reminiscent of herbs.
   
   
5. Kamairicha from Gokase, Miyazaki: Kamairicha is a type of tea that is pan-fired instead of being steamed. Currently, kamairicha represents a mere 0.3% of the
   overall Japanese tea production. One distinctive feature of kamairicha is its aroma called "kama-ka," toasty scent obtained from the tea leaves when they are heated in the iron pan. This Benifuki cultivar is a crossbreed of Assamese and Darjeeling varieties, and it brings a delightful aroma and results in a smooth and mellow flavor.
   
   
6. Withered Kamairicha from Tokunoshima, Kagoshima: Withered Kamairicha is made by withering tea leaves after harvest, enhancing their floral aroma, and then pan-firing to halt the oxidation process. Although its production method is very similar to oolong tea, withered kamairicha features a lighter fermentation and less astringency compared to oolong teas from Taiwan or China. Enjoy its robust body and the pleasant jasmine-like fragrance that arises from the withering process.
   
   
7. Classic Hojicha - Blended: Hojicha is a kind of Japanese green tea, but it differs from other types of teas because it is roasted. Some types of hojicha are made
   by roasting the leaves only, while others are roasted using the stems. This classic Hojicha is made by roasting a blend of leaves and stems, offering a more aromatic and slightly sweet scent compared to hojicha made only from leaves. The combination creates an addictive tea that is both fragrant and pleasantly rich in flavor.
   
   
8. Black Tea from Shimada, Shizuoka: The production of black tea in Japan may not be widely known internationally. Compared to South Asian teas from like India or Sri Lanka, Japanese black tea generally has less bitterness and astringency, with a slight sweetness, making it more suited for drinking straight rather than with milk or sugar. After pouring boiling water, wait for 3-5 minutes. While it can be brewed in about 3 minutes, 5 minutes is recommended to savor the rich depth and sweetness characteristic of Assam origin.