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Sencha made from the Benifuki cultivar, which was hybridised in 1993 by crossing the Sinensis and Assamica varieties. Originally it was used for the production of black tea. The green needle-like leaves give a clear, light green infusion, largely reminiscent of coconut milk in both taste and aroma, closing with a hint of young walnut.
Preparation guidelines: Bring the water to the boil and then let it cool down to 70° C. Use 12 g of tea (approx. 6 even tsp) for 1 litre of water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 3 infusions.
Sencha made from the Benifuki cultivar, which was hybridised in 1993 by crossing the Sinensis and Assamica varieties. Originally it was used for the production of black tea. The green needle-like leaves give a clear, light green infusion, largely reminiscent of coconut milk in both taste and aroma, closing with a hint of young walnut.
Medium
Sencha made from the Benifuki cultivar, which was hybridised in 1993 by crossing the Sinensis and Assamica varieties. Originally it was used for the production of black tea. The green needle-like leaves give a clear, light green infusion, largely reminiscent of coconut milk in both taste and aroma, closing with a hint of young walnut.
Preparation guidelines: Bring the water to the boil and then let it cool down to 70° C. Use 12 g of tea (approx. 6 even tsp) for 1 litre of water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 3 infusions.
Sencha made from the Benifuki cultivar, which was hybridised in 1993 by crossing the Sinensis and Assamica varieties. Originally it was used for the production of black tea. The green needle-like leaves give a clear, light green infusion, largely reminiscent of coconut milk in both taste and aroma, closing with a hint of young walnut.
Medium
The Rungmook Tea Estate was established in the middle of the 19th century and lies at an altitude of 1,700 m. The black-brown tea leaves produce an infusion that is golden in colour, which exhibits a note of orange in the aroma and taste, the latter also complemented by a hint of bergamot.
The Rungmook Tea Estate was established in the middle of the 19th century and lies at an altitude of 1,700 m. The black-brown tea leaves produce an infusion that is golden in colour, which exhibits a note of orange in the aroma and taste, the latter also complemented by a hint of bergamot.
enchanting wild strawberry mixture
enchanting wild strawberry mixture
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. T...
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. T...