0
In Stock
Availability date:
Country of origin: Japan
Infusions: 2-3A type of Sencha from Kagoshima Prefecture, an area with a highly favourable climate and plentiful rainfall, providing optimal conditions for growing tea. A layer of volcanic ash, known locally as "shirasu", also covers most of the land thereabouts, imbuing the soil with minerals and nutrients. The green tea leaves produce a pale green liquor when brewed, the aroma and taste of which hint at young pea and milk.
Preparation guidelines: Use 12 g of tea (approx. 6 even tsp) for 1 litre of water at the temperature of 70-80°C. Allow to infuse for 2-3 minutes, then strain. Suitable for 2-3 infusions.
Sencha from the Kagoshima Prefecture. High precipitation and an appropriate climate give rise to the best conditions for growing tea in the area. Most of the soil also benefits from a covering of volcano ash, known as "shirasu", which makes it extraordinarily rich in minerals. Ryokucha translates as “green tea”. The green tea leaves produce a pale green liquor, the aroma and taste of which suggest young pea with a hint of m ilk.
Country of origin: Japan Infusions: 2-3A type of Sencha from Kagoshima Prefecture, an area with a highly favourable climate and plentiful rainfall, providing optimal conditions for growing tea. A layer of volcanic ash, known locally as "shirasu", also covers most of the land thereabouts, imbuing the soil with minerals and nutrients. The green tea leaves produce a pale green liquor when brewed, the aroma and taste of which hint at young pea and milk.
Preparation guidelines: Use 12 g of tea (approx. 6 even tsp) for 1 litre of water at the temperature of 70-80°C. Allow to infuse for 2-3 minutes, then strain. Suitable for 2-3 infusions.
Sencha from the Kagoshima Prefecture. High precipitation and an appropriate climate give rise to the best conditions for growing tea in the area. Most of the soil also benefits from a covering of volcano ash, known as "shirasu", which makes it extraordinarily rich in minerals. Ryokucha translates as “green tea”. The green tea leaves produce a pale green liquor, the aroma and taste of which suggest young pea with a hint of m ilk.
In Stock Rooibos with the timeless taste of creamy chocolate and toffee.
In Stock Rooibos with the timeless taste of creamy chocolate and toffee.
In Stock Green tea from Hubei Province in China; infusing it gives rise to a pale, richly tasting liquor.
In Stock Green tea from Hubei Province in China; infusing it gives rise to a pale, richly tasting liquor.
In Stock Flavoured Sencha green tea with the pleasant taste of ripe forest berries.
In Stock Flavoured Sencha green tea with the pleasant taste of ripe forest berries.
