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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 milk .
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 milk .
In Stock It contributes to the maintenance of normal blood glucose levels. Take care of a varied, balanced diet and a healthy lifestyle.
In Stock It contributes to the maintenance of normal blood glucose levels. Take care of a varied, balanced diet and a healthy lifestyle.
In Stock When brewing, the tea leaves gradually reveal a round red amaranth connected to a chain of jasmine blossoms and lilies. In taste and aroma, it is light, harmonious and sweetly floral.
In Stock When brewing, the tea leaves gradually reveal a round red amaranth connected to a chain of jasmine blossoms and lilies. In taste and aroma, it is light, harmonious and sweetly floral.
In Stock This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
In Stock This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
