Sayama Tea Tasting Box

This is a gelato tasting set featuring teas from Sasaraya, a Sayama tea farm in Iruma City, Saitama Prefecture. You can enjoy the different flavors depending on the type of tea and the roasting process.

＜Flavors＞
・2 types of Sencha Milk
Crushed tea leaves are kneaded directly into refreshing pasteurized milk. You can directly experience the difference in tea flavors.
　- Tokujo Sencha Ibuki
　- Sayama Hiirecha Hiyori

・2 types of Sencha Mascarpone
Two types that balance the mellowness of Italian mascarpone cheese with the umami and bitterness of the tea leaves.
　- Tokujo Sencha Ibuki
　- Sayama Hiirecha Hiyori

・2 types of Sayama Hojicha Honoka
　- Hojicha Milk
　- Hojicha Stracciatella

＜Characteristics of the teas used＞
・Tokujo Sencha Ibuki
A high-grade sencha from the 'Sayama Kaori' single origin. It has the unique aroma characteristic of Sayama Kaori and a mature bitterness.

・Sayama Hiirecha Hiyori
This is a Bancha (late-harvest tea) made by selecting large tea leaves from the first flush of 'Yabukita', 'Sayama Kaori', and 'Fukumidori', and then roasting them more strongly, inspired by the traditional Sayama roasting method called 'Sayama Hiire'.
It has a fragrant aroma (hiika) similar to hojicha, combined with the sweetness and umami characteristic of Sayama green tea, creating a nostalgic flavor.

・Sayama Hojicha Honoka
This is a Sayama hojicha made by selecting large tea leaves from the first flush of 'Yabukita', 'Sayama Kaori', and 'Fukumidori', and then roasting them. It is roasted to a medium-deep level to bring out a strong, sweet roasted aroma (hojiko). It has a gentle, sweet aroma different from kuki hojicha (stem hojicha).

＜About Sayama Tea Farmer Sasaraya＞
A Sayama tea farmer in Miyadera, Iruma City, Saitama Prefecture, a place said to be the origin of Sayama tea, with a history dating back to the Edo period.
https://www.sasaraya.com

Allergen: Dairy