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Japan
Infusions: 2-3loose leaf green tea
A 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.
Japan Infusions: 2-3loose leaf green tea
A 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.
Last piece in stock Korean tea sourced from the third harvest, which harks from the Seogwang tea estate on Jeju Island. Dae means large, which reflects the size of its dark green, regularly rolled leaves. The infusion is clear and green-yellow in colour. Its taste and aroma is well-balanced and smooth with a touch o...
Last piece in stock Korean tea sourced from the third harvest, which harks from the Seogwang tea estate on Jeju Island. Dae means large, which reflects the size of its dark green, regularly rolled leaves. The infusion is clear and green-yellow in colour. Its taste and aroma is well-balanced and smooth with a touch o...
In Stock Wild thyme and oregano contribute towards normal function of the respiratory system. St John's wort and mint contribute towards normal digestion and healthy sleep. Calendula contributes towards invigoration of the body and normal digestion. May cause photosensitivity amongst those prone to the co...
In Stock Wild thyme and oregano contribute towards normal function of the respiratory system. St John's wort and mint contribute towards normal digestion and healthy sleep. Calendula contributes towards invigoration of the body and normal digestion. May cause photosensitivity amongst those prone to the co...
In Stock Lemon balm contributes towards one's mental health. Mint contributes towards natural immunity. Lavender contributes towards relaxation and sleep. It is advised to follow a varied and balanced died and healthy lifestyle.
In Stock Lemon balm contributes towards one's mental health. Mint contributes towards natural immunity. Lavender contributes towards relaxation and sleep. It is advised to follow a varied and balanced died and healthy lifestyle.
