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Preparation guidelines: Bring the water to the boil and then let it cool down to 60° C. Use 12 g of tea (approx. 12 heaped tsp) for 1 litre of water. Allow to infuse for 4 minutes. Then strain. Suitable for 3 infusions.
Sencha from the Makizono area in Kagoshima Prefecture. Its emerald green needle-like leaves give a clear, pale green infusion. In aroma and taste, the infusion suggests raw almond and umami, supplemented by cherry blossom and the sweetness of cane sugar.
Medium
Preparation guidelines: Bring the water to the boil and then let it cool down to 60° C. Use 12 g of tea (approx. 12 heaped tsp) for 1 litre of water. Allow to infuse for 4 minutes. Then strain. Suitable for 3 infusions.
Sencha from the Makizono area in Kagoshima Prefecture. Its emerald green needle-like leaves give a clear, pale green infusion. In aroma and taste, the infusion suggests raw almond and umami, supplemented by cherry blossom and the sweetness of cane sugar.
Medium
The brown-green leaves with silvery tips of this delicate green tea are subtly complemented by the pink rose petals with which it is flavoured..
The brown-green leaves with silvery tips of this delicate green tea are subtly complemented by the pink rose petals with which it is flavoured..
…a cool combo of sweet mango and tangy lemongrass
…a cool combo of sweet mango and tangy lemongrass