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Kirameki Sencha

New Mexico Tea Company
  • Spoon 1 tsp Per Cup
  • Kettle 160°F
  • Timer 2 Min
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Hot Tea Brewing Instructions:

Bring spring or filtered drinking water to 160°F in a kettle. Add 1 tsp of tea leafs to a cup. Always pour boiling water over tea leafs and let steep 2 minutes.

Any of these variables can be changed to suit your particular palate, so experiment! Many teas can be steeped multiple times (especially green, white, and oolong). When steeping a tea multiple times increase the length of steep time slightly with each successive infusion.

Iced Tea Brewing Instructions:

1) Hot water method: For 1 gallon of iced tea, bring half a gallon of filtered water to boil in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for 2 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice to cool and dilute, then pour over ice again.

2) Sun tea: use a glass container and add 1 tsp of loose tea of each cup of water directly into the jug. Then set in the sun for a few hours, tasting occasionally to get the desired strength.

3) Cold brew: The slow cold-water-steeping method extracts natural sweetness and flavor from the tea leaf. It lessens the bitterness and tangy-ness produced by tannic acid so your tea tastes smooth and mild. Add 1 tsp of tea per cup of cold water and put in the refrigerator. When the water is chilled, your tea will be ready!

Price: $7.50

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Label Art

Kirameki Sencha (きらめきの煎茶) carries the nuance of shimmering light as it dances on and through cool, refreshing water. The leaves produce tea that is light and refreshing, perfect as a cool drink to quench your thirst on hot summer days.

Grown on a south-facing hillside, the fields have good exposure to the sun and wind. Combining the strong summer sun, more mature leaves, and the two-week covering technique used in producing Kabuse Sencha, the characteristic of Kirameki Sencha leaves is that its sweetness is light and refreshing.

Extra Info:

Farmer: Akihiro Kita
Tea Plant Cultivar: Yabukita plants, about 15 years old
Cultivation: Covered for two weeks before harvest
Harvest Period: June

Ingredients:

June 2016 Aracha; which Includes the leaf blade, leaf stem, broken particles of the leaf, and the fine leaf hair.,

Origin:

Obubu Tea Farm | Wazuka, Kyoto, Japan (Uji District)

Q&A:

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Reviews:

7/19/2015
5 Stars

This is my absolute favorite Sencha. I went through an ounce of this tea and welcomed it when it came back in stock. It is creamy and sweet green tea. Its not bitter nor does the vegetal taste overwhelm. Its a very balanced sweet sencha. It has a small amount of broken leafs that brew a nice strong cup that is a medium body, but most is whole leaf. I have been drinking a lot of matcha tea but this is far more cost effective and I enjoy this tea.

(0)

2/23/2016
4 Stars

While a bit poetic, the descriptor of this tea's flavor as light dancing through water is fairly accurate. Its flavor is extraordinarily delicate, a little floral and a little saline, highly subtle but no less pleasant for that. My only quibble is a certain astringent aftertaste; this may be due to overbrewing, however, as I'm not always as careful as I should be about watching the clock. So make sure to set your timer!

(0)

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