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loose green tea
Classic Japanese Sencha. Brewing the bright green and fresh-looking leaves results in a clear infusion that is pale green in hue. The distinctive taste lingers on the palate and the finish is light and exquisitely smooth.
Preparation guidelines: Allow 1 tsp of tea for each 150 ml of water and one more for the pot. Pour water at the temperature of 80°C over the tea and and leave it to infuse for 2 minutes, then strain. Suitable for 2-3 infusions.
Classic Japanese Sencha. Brewing the bright green and fresh-looking leaves results in a clear infusion that is pale green in hue. The distinctive taste lingers on the palate and the finish is light and exquisitely smooth.
Low
loose green tea
Classic Japanese Sencha. Brewing the bright green and fresh-looking leaves results in a clear infusion that is pale green in hue. The distinctive taste lingers on the palate and the finish is light and exquisitely smooth.
Preparation guidelines: Allow 1 tsp of tea for each 150 ml of water and one more for the pot. Pour water at the temperature of 80°C over the tea and and leave it to infuse for 2 minutes, then strain. Suitable for 2-3 infusions.
Classic Japanese Sencha. Brewing the bright green and fresh-looking leaves results in a clear infusion that is pale green in hue. The distinctive taste lingers on the palate and the finish is light and exquisitely smooth.
Low
This Japanese Sencha harks from Miyazaki Prefecture. Its fresh, green, needle-like leaves lend it a clear, pale green infusion. In taste and aroma, it is dominated by the sweetness of young hazelnut with a mild creamy tone.
This Japanese Sencha harks from Miyazaki Prefecture. Its fresh, green, needle-like leaves lend it a clear, pale green infusion. In taste and aroma, it is dominated by the sweetness of young hazelnut with a mild creamy tone.
This example of Sencha is produced during the spring in the Minamikyushu Eicho region of Kagoshima Prefecture in the south of Kyushu Island. When brewed, the green needle-like leaves give rise to a green-yellow infusion boasting a sweet, milky aroma. Its taste is dominated by umami, which is acc...
This example of Sencha is produced during the spring in the Minamikyushu Eicho region of Kagoshima Prefecture in the south of Kyushu Island. When brewed, the green needle-like leaves give rise to a green-yellow infusion boasting a sweet, milky aroma. Its taste is dominated by umami, which is acc...
The garden is located at an altitude of 1600 m above sea level in the Anamallais district, which is characterized by a diverse ecosystem and a number of water bodies. Many species of wildlife live in the area, including numerous herds of elephants. After steeping small black leaves, a brown-orang...
The garden is located at an altitude of 1600 m above sea level in the Anamallais district, which is characterized by a diverse ecosystem and a number of water bodies. Many species of wildlife live in the area, including numerous herds of elephants. After steeping small black leaves, a brown-orang...