Haru Honoka is a blend where the sweetness and friendliness of the tencha tea meets the rounding sharpness and aroma of Fukamushi tea. A fresh green tea that helps set the mood for spring. Tencha is Japanese tea type usually used for making Matcha, where the leaves aren't rolled into the typical needle shape, but left flat. Fukamushi tea is a tea type with a longer steaming process than usual. The result is a tea that resembles the ground of a forest, with the tightly rolled needles and flad tencha leaves providing a sensuous adventure for both the eyes and the palette.
Preparation of Haru honoka
Haru honoka is best brewed in a preheated small teapot (or kyusu). Use 1 tsp. tea per cup and pour the water over when it has cooled slightly (80 gr). Let the tea steep for 1 minute the first time. Pour all the water into another pot to mix the tea, and from there into small cups. The tea leaves can be reused 2-3 times. For the second brew, the tea only steeps for 1 second, as the leaves are already wet.
The leaves can be used 2-3 times.
Tips
If you are only brewing one cup / glass at a time, you can use a kopsi or "fill-yourself" tea bags, where the leaves can flow freely and thereby release the fine aroma. When using a kopsi or "fill-yourself" tea bags, you can also brew the leaves again.
By small pot, we mean a Japanese tokoname teapot with an internal strainer. The advantage of the small pot is that you brew 1-2 cups at a time, then add more tempered water when you are ready for the next cup. This way you exploit the potential of the leaves by brewing several times, and you get the experience of a fresh cup of tea.
Store dry and cool.
