[Dreaming Green Tea Leaves (Superior)] Japanese Single Origin Yamecha Yame green tea Sencha Ryokucha "夢みる緑茶"（特上煎茶 茶葉）八女茶

"Dreaming Green Tea" (Superior) Sencha Yame Green Tea Leaves are a luxurious offering from Mukoh Matcha, designed for the discerning tea enthusiast. Sourced from the renowned Yame region, known for its superior tea cultivation, these leaves promise an exquisite tea experience. The Superior Sencha variety is celebrated for its rich, umami flavor, vibrant green color, and aromatic fragrance. Each sip of "Dreaming Green Tea" (Superior) unfolds a harmonious blend of sweetness and subtle grassy notes, embodying the essence of traditional Japanese tea culture. Perfect for moments of reflection or a sophisticated tea ceremony, this superior selection invites you to savor the art of tea with every cup.

The distinction between "Supreme" and "Superior" green tea primarily revolves around quality, flavor complexity, cultivation methods, and processing techniques. These terms are often used by tea producers and sellers to indicate the grade and overall quality of the tea, with both aiming to signify levels of excellence above standard commercial grades. 

 Both Supreme and Superior green teas represent high-quality choices, the "Supreme" label is often reserved for the most exceptional teas with unmatched flavor complexity, rarity, and adherence to traditional cultivation and processing methods. "Superior" green tea, on the other hand, signifies a high level of quality that is more accessible and widely available, making it an excellent choice for everyday luxury.

🍵 High-Quality Leaves: Superior Green Tea is made from high-quality tea leaves, often harvested at the peak of freshness to ensure a rich flavor profile.

🍵 Origin and Prestige: Yamecha comes from the Yame region of Fukuoka Prefecture, Japan, renowned for producing some of the country's finest green teas.

🍵 Superior Quality: Known for its high-grade quality, Yamecha often wins national tea competitions in Japan, showcasing its superior craftsmanship.

🍵 Distinct Flavor: Yame tea is celebrated for its deep, rich flavor, characterized by a perfect balance of sweetness (umami) and astringency.

🍵 Vibrant Color: The tea leaves produce a bright, vivid green color when brewed, a hallmark of its freshness and high chlorophyll content.

🍵 Aromatic Experience: Yamecha emits a delicate and inviting aroma, enhancing the tea-drinking experience with its floral and grassy notes.

🍵 Versatility in Brewing: Yamecha can be enjoyed in various forms, including Sencha, Gyokuro, and Matcha, offering a range of flavors and strengths to suit different preferences.

Instructions

1. Preheat Your Teapot: Pour some hot water into your teapot and cups to warm them up. This helps maintain the temperature while brewing. Discard the water after a minute or so.

2. Measure the Tea Leaves: Use about 2 grams of tea leaves for every 6 ounces (180 ml) of water. This is roughly 1 teaspoon of leaves per cup, but the exact amount can be adjusted based on your taste preference.

3. Heat the Water: Heat your water to about 70°C to 80°C (158°F to 176°F). If you don’t have a thermometer, bring the water to a boil and then let it cool for about 2-3 minutes. The cooler temperature is crucial to avoid burning the delicate leaves, which can make the tea taste bitter.

4. Brew the Tea: Add the tea leaves to the preheated teapot and pour the hot water over them. Use the lid to cover the teapot to keep the heat in.

5. Steep Time: Let the tea steep for about 1 to 2 minutes. Avoid over-steeping as it can extract too much bitterness. Yame tea, known for its delicate flavor, benefits from a shorter steeping time.

6. Serve: Pour the tea into cups, trying to make sure the strength is consistent across all cups. If using a teapot with a built-in strainer, pour through that. Otherwise, use a separate tea strainer as you pour.

7. Enjoy Multiple Infusions: Yame Superior green tea leaves can often be brewed multiple times, with each infusion revealing a new layer of flavor. Simply add hot water back to the leaves and allow a slightly longer steeping time for each subsequent infusion.