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Infusions: 3loose leaf green tea
Sencha made from the Benifuki cultivar, which was hybridised in 1993 by crossing the Sinensis and Assamica varieties. Originally it was used for the production of black tea. The green needle-like leaves give a clear, light green infusion, largely reminiscent of coconut milk in both taste and aroma, closing with a hint of young walnut.
Preparation guidelines: Use 12 g of tea (approx. 6 even tsp) for 1 litre of water at temperature of 70°C. Allow to infuse for 3 minutes. Strain and serve. Suitable for 3 infusions.
Sencha made from the Benifuki cultivar, which was hybridised in 1993 by crossing the Sinensis and Assamica varieties. Originally it was used for the production of black tea. The green needle-like leaves give a clear, light green infusion, largely reminiscent of coconut milk in both taste and aroma, closing with a hint of young walnut.
Japan Infusions: 3loose leaf green tea
Sencha made from the Benifuki cultivar, which was hybridised in 1993 by crossing the Sinensis and Assamica varieties. Originally it was used for the production of black tea. The green needle-like leaves give a clear, light green infusion, largely reminiscent of coconut milk in both taste and aroma, closing with a hint of young walnut.
Preparation guidelines: Use 12 g of tea (approx. 6 even tsp) for 1 litre of water at temperature of 70°C. Allow to infuse for 3 minutes. Strain and serve. Suitable for 3 infusions.
Sencha made from the Benifuki cultivar, which was hybridised in 1993 by crossing the Sinensis and Assamica varieties. Originally it was used for the production of black tea. The green needle-like leaves give a clear, light green infusion, largely reminiscent of coconut milk in both taste and aroma, closing with a hint of young walnut.
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