Iijima Seitarou Shoten KN004: Yukari - Sundried, salt-pickled shiso leaves ゆかりThese salt pickled purple shiso (perilla) leaves are traditionally used to garnish rice (furikake). Like salt pickled sakura blossoms, it borrows part of its umeboshi from the ume vinegar used in pickling. Traditionally, shiso leaves are salted and rolled, squeezed of its moisture then ume vinegar and salt are added for pickling, and finally dried after pickling and crushed. As tea merchants, this flavor has much potential for tea blending. We will be

Product name: Koji Rice

WEIGHT :: 240 g (8

Be sure to allow the temperature in the container to equalize with room temperature before opening to prevent condensation

as well as actively selling our products online

About 90% of all tea whisks (chasen) in Japan are made in this area

Steaming: Takeo-san steams the leaves for a slightly longer time than usual sencha

Broth: Dissolve Shiitake Tea Powder as desired in hot water and it is ready for use

Product may not match the photo as we will be choosing from our large catalog

no need to allow water to cool down

while this tea is drunk widely across Japan at nursery schools run by Buddhist temples to celebrate the Buddha's birthday

30 bags per case

Shading: 2 weeks (approximate)