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The dark green tea leaves feature silvery tips, which are rolled up into small balls. Infusing it gives a clear, light green infusion, while umami and lemon grass are present in the aroma and taste.
Preparation guidelines: use 12 g of tea (approx. 6 heaped tsp) for 1 l of water at the temperature of 70-80°C. Allow to infuse for 2-3 minutes. Then strain. Suitable for 3 infusions.
This green tea is one of the finest to be produced in Jixi County in Anhui Province. Only the upper bud and first two leaves are harvested to produce it. The dark green tea leaves feature silvery tips, which are rolled up into small balls. Infusing it gives a clear, light green infusion, while umami and lemon grass are present in the aroma and taste.
The dark green tea leaves feature silvery tips, which are rolled up into small balls. Infusing it gives a clear, light green infusion, while umami and lemon grass are present in the aroma and taste.
Preparation guidelines: use 12 g of tea (approx. 6 heaped tsp) for 1 l of water at the temperature of 70-80°C. Allow to infuse for 2-3 minutes. Then strain. Suitable for 3 infusions.
This green tea is one of the finest to be produced in Jixi County in Anhui Province. Only the upper bud and first two leaves are harvested to produce it. The dark green tea leaves feature silvery tips, which are rolled up into small balls. Infusing it gives a clear, light green infusion, while umami and lemon grass are present in the aroma and taste.
Japanese type Sencha is now increasingly grown in Chinese tea gardens, and is a brew honey-yellow in tone.
Japanese type Sencha is now increasingly grown in Chinese tea gardens, and is a brew honey-yellow in tone.