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Sencha is the most widely consumed tea in Japan. A good quality sencha has a beautiful deep green colour and an almost juicy green tea taste. Japanese sencha is an everyday luxury.
Sencha with matcha is a delicious tea leaf, as you get the same fresh and juicy Sencha flavour as when you enjoy a cup of Sencha Midori. A little matcha is added to the tea leaves to emphasise the green tea flavour and give an intense, beautiful green colour.
This tea is from our producer Hoshino Seichaen in Yame, Fukuoka, Japan.
Bright, clear, fresh flavour.
Ingredients: green tea.
Net weight: 12 x 2.5 grams.
Use 80 degrees hot water on sencha with matcha 12pcs tea leaves.
Do not boil the water for a long time, as you boil the oxygen out of the water.
Use the tea leaf several times.
Pull time:
1st brew: 1.5 - 2 minutes
Store in a dry and cool place.
And/or
"Cold brew"
Steep sencha with matcha 12pcs in cold water. Use 1 tea leaf for 1 litre and steep for min. 30 minutes. Squeeze the tea leaf lightly after 30 minutes to release the delicate colour and aromas.
If you need it fast, you can use 2 tea bags for 1 litre and the tea will be ready in 10 minutes.
The tea can also steep overnight without becoming bitter. Keeps its freshness and beautiful green colour for 2 days in a lidded pot.
Store in a dry and cool place.
Over a third of all tea produced in Japanese tea gardens is sencha. Making sencha is a delicate process. The leaves for sencha are cooled to around five degrees after steaming and drying, which produces the round seaweed flavour. Finally, the leaves are rolled four times. First and second time with dry heat, third and fourth time under refrigeration.
Bright, clear, fresh flavour.
Sencha should be brewed in a small teapot and served in a small cup.
Remove the kettle as soon as the water starts to boil. Use two to three grams per cup (20 cl.) and pour the water over when it has cooled slightly (80 - 85 degrees).
Let the tea steep for about two minutes. Serve the tea when the desired strength is reached. The tea leaves can be reused two to three times with gradually extended steeping time.
Hoshino Seichaen is a family-run business founded in 1946 and is today run by the Yamaguchi brothers, who over the past 10 years have trained the next generation to take over in the near future. Hoshino Seichaen is a well-known and highly recognised tea production company in Japan. They are often recognised in Japan for their high quality and last year they received a gold medal for one of their gyokuro teas. This is quite an achievement in Japan, where there are thousands of tea producers.
| Weight | 0,045 kg |
|---|
Use 80 degrees hot water on sencha with matcha 12pcs tea leaves.
Do not boil the water for a long time, as you boil the oxygen out of the water.
Use the tea leaf several times.
Pull time:
1st brew: 1.5 - 2 minutes
Store in a dry and cool place.
And/or
"Cold brew"
Steep sencha with matcha 12pcs in cold water. Use 1 tea leaf for 1 litre and steep for min. 30 minutes. Squeeze the tea leaf lightly after 30 minutes to release the delicate colour and aromas.
If you need it fast, you can use 2 tea bags for 1 litre and the tea will be ready in 10 minutes.
The tea can also steep overnight without becoming bitter. Keeps its freshness and beautiful green colour for 2 days in a lidded pot.
Store in a dry and cool place.
Over a third of all tea produced in Japanese tea gardens is sencha. Making sencha is a delicate process. The leaves for sencha are cooled to around five degrees after steaming and drying, which produces the round seaweed flavour. Finally, the leaves are rolled four times. First and second time with dry heat, third and fourth time under refrigeration.
Bright, clear, fresh flavour.
Sencha should be brewed in a small teapot and served in a small cup.
Remove the kettle as soon as the water starts to boil. Use two to three grams per cup (20 cl.) and pour the water over when it has cooled slightly (80 - 85 degrees).
Let the tea steep for about two minutes. Serve the tea when the desired strength is reached. The tea leaves can be reused two to three times with gradually extended steeping time.
Hoshino Seichaen is a family-run business founded in 1946 and is today run by the Yamaguchi brothers, who over the past 10 years have trained the next generation to take over in the near future. Hoshino Seichaen is a well-known and highly recognised tea production company in Japan. They are often recognised in Japan for their high quality and last year they received a gold medal for one of their gyokuro teas. This is quite an achievement in Japan, where there are thousands of tea producers.
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