G-JP-038

Mecha

芽茶

Steamed bud and tip green, from Shizuoka, Japan.

Green tea

Mecha is strongest on vegetal, astringency and umami. Typical tasting words: steamed greens, nori, spinach, sea breeze. Developed as a byproduct of gyokuro and high-grade sencha sorting, separating the dense leaf buds and tips. Commonly served in sushi restaurants alongside konacha for its punchy umami, astringency, and palate-cleansing strength.

Also known as 芽茶.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency4umami4brightness3body4smoothness2aroma intensity4finish length4

Flavour families, 0 to 5

floral0fruity0vegetal5marine4nutty1toasty0malty0honey0spicy0woody0earthy0smoky0creamy1citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Shizuoka, Japan
Plant: Camellia sinensis var. sinensis, Yabukita
Harvest: spring first flush
Elevation: mid
Oxidation: 0 to 2%
Roast: very light
Leaf: curled
Price band: affordable
Availability: fairly common
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: high

Made by: steaming, then rolling, then drying, then sorting.

Caffeine

A cup of Mecha carries a typical estimate of 55 mg of caffeine, within a range of 40 to 70 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	70 to 80 °C	45 s, 30 s, 60 s
Gongfu, 100 ml	4.5 g	65 to 75 °C	30 s, 20 s, 25 s, 35 s, 50 s, 75 s
Cold brew, 250 ml	3 g	Fridge	4 to 8 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
midday
after_meal
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Pairs with sushi, seafood and fried_food. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.