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Infusions: 1-2loose leaf green tea with roasted rice
The delicious Sencha tea leaves are mixed with roasted rice (48% of content). Genmaicha has a charming, slightly sweet, nutty taste. The colour of the infusion is gold-green. Musashi is the name of Japanese most famous samurai.
Preparation guidelines: Allow 1 tsp of the tea for each 150 ml of water and one more for the pot. Pour water at the temperature of 90°C over the tea and leave it to infuse for 1.5 minutes, then strain. Suitable for 1-2 infusions.
Ingredients: loose leaf green tea, roasted rice 48%. To make this popular tea, roasted rice kernels are mixed with Sencha. Genmaicha has a charming, mildly sweet, nutty flavour. The infusion is golden green. Musashi is the name of the most famous Japanese samurai.
Japan Infusions: 1-2loose leaf green tea with roasted rice
The delicious Sencha tea leaves are mixed with roasted rice (48% of content). Genmaicha has a charming, slightly sweet, nutty taste. The colour of the infusion is gold-green. Musashi is the name of Japanese most famous samurai.
Preparation guidelines: Allow 1 tsp of the tea for each 150 ml of water and one more for the pot. Pour water at the temperature of 90°C over the tea and leave it to infuse for 1.5 minutes, then strain. Suitable for 1-2 infusions.
Ingredients: loose leaf green tea, roasted rice 48%. To make this popular tea, roasted rice kernels are mixed with Sencha. Genmaicha has a charming, mildly sweet, nutty flavour. The infusion is golden green. Musashi is the name of the most famous Japanese samurai.
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In Stock Wild thyme, mullein and ribwort contribute to normal function of the respiratory system.
In Stock Wild thyme, mullein and ribwort contribute to normal function of the respiratory system.
In Stock Originating from a Taiwanese farm in Fujian, it is produced by rolling selected leaves tightly to form large pellets. As the little nuggets of leaf absorb water and slowly uncurl, they create a strong, dark green infusion with a memorable aroma and slightly grassy flavour, which is pleasantly bit...
In Stock Originating from a Taiwanese farm in Fujian, it is produced by rolling selected leaves tightly to form large pellets. As the little nuggets of leaf absorb water and slowly uncurl, they create a strong, dark green infusion with a memorable aroma and slightly grassy flavour, which is pleasantly bit...
