Sencha Tanabata Bio green tea Japan 50g
the organic Sencha Tanabata green tea shows all the features of a typical sencha with its rich vegetal taste which, in the mouth, changes into a peculiar sweetness with a sapid touch.
The sencha is one of the most iconic green tea of the Japanese production. This tea, in fact, is really cured in its production since the from the tea plant growing phase to the harvest time. This very controlled produce guarantees us a biologic product of high quality. The sencha it's a kind of tea which could be harvest more then one time per year. The maximum it's 4 times per year between spring and autumn. This sencha it's the second spring picked of the year so it's still full of the rich flavors you could find in the first harvest of the year, the shinca. About flavors here we could taste different typically Japanese vegetal notes which go from a fresh humid grass sensation to a strong and deep spinach flavor. Besides the flavors analysis we could also appreciate the satisfying texture of this tea which, after you have swallowed it, leave in the mouth a sweet layer that remind the sweetness of amid. In the vegetal flavor It's also possible to detect some sea air touch due to the fact that the plantations where this tea come from are located on a hill (at 300 meters on the sea level) near to the Japanese coasts where winds full of saltiness usually blow.
Place of origin
This tea is produced in the classic Japanese style. The leaves after the picking phase pass through a brief withering phase and then they are steamed at a very high temperature for 15/20 seconds. This practice provides the "killing of the green" which stands for the deactivation of the enzymes responsible of the oxidation process. The leaves are now rolled for released all their flavors and then they are dried with hot air to be ready to infuse.
Ingredients: organic green tea.
Put 4 grams of leaves (about two teaspoon) in the Japanese teapot called kyusu or if you don't have one you could use another teapot preferably with a wide flat bottom.
Pour 100 ml of water at 60°C temperature on the leaves and after 40 seconds start pouring the tea into the cups. For a better tasting experience we recommend to do two more infusions of the leaves with the same values of temperature and quantity but using different infusion time. We suggest 50 seconds for the second infusion and 1 minute for the third.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
Because we are talking about a Japanese green tea we invite you to cold brew your leaves before using the hot water on their. For this particular kind of infusion you could use the same amount of leaves, the same amount of water at room or cold temperature and a steeping time of 10 minutes.
Discover all the benefits of green tea.
Storage: we recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
4g-100ml / 40-50-60 sec / 3 infusions
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