BREW GUIDE
How to brew Wakōcha.
Soft malt · Sweet citrus · Light body
Hot
- Leaf
- 3g
- Water
- 250ml
- Water temperature. Greens stay sweet around 80°C; near-boiling water can scorch the leaf and turn it bitter.
- 95°C
- Steeping time. Longer pulls more strength and tannin; shorter keeps it light and delicate.
- 3 min
Re-steeps reuse the leaves up to 3×
Cold
- Leaf
- 10g
- Water
- 1L
- Steep
- 8-12 hrs
ⓘ If it tastes astringent, use slightly cooler water or shorten the steep.
What to notice
-
FIRST STEEP
malty and gently citrus.
-
SECOND STEEP
rounder, more honeyed.
-
FINISH
soft and short.
-
BODY
light, never astringent.
-
AROMA
dried mandarin, soft malt.