Japan Sencha Superior Uji BIO
Sencha Superior Uji BIO from controlled organic cultivation from Ujitawara, Uji region, Kyoto, Japan. Sencha is grown in many regions, but this one from Uji Tawara is considered the best. This tea is picked from the first harvest and has a perfect balance between mellow and spicy.
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Sencha Superior Uji BIO, from the first harvest, Ichibancha and is from controlled organic cultivation from Ujitawara, Uji region, Kyoto, Japan. Sencha is grown in many regions, but this one from Uji Tawara is considered the best. This tea is naturally grown without the use of pesticides and using natural organic nutrients. This way of growing is also called "Daichi tono Kakutoh", which literally means with a lot of effort and patience. There are only a few places in Ujitawara where certified organic tea is grown. This tea is made from the Yabukita variety, and is finished in the traditional way in Kyoto, Kyoto style. This tea is picked from the first harvest and has a perfect balance between mellow and spicy.
|Tea Type||GREEN TEA|
|Certification||From controlled organic agriculture in Japan (non E.U.) Hotsoup.nl • Skal025811 • NL-BIO-01|
|Brewing western||Japanese tea: Use 2 grams of tea per cup (200ml) and brew cool, around 70°C, allow to steep for 2-3 minutes and infuse at least 3 times.|
|Brewing eastern||Use 3 grams of tea per 100ml of water, water temperature between 60 and 70 °C, short steeps of about 1 minute. It's best to use a small teapot or kyusu.|
|Cold Brew||Cold infusion, use 10 to 16 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards.|
|Shelf life||Store this product cool, dark, dry and airtight; after a year the typical fresh taste can develop into a mellow taste.|