Green Sencha Tea
Only the higher and more qualitative shoots of the tea plant are used for the processing of this green tea from the well-known region of Uji near Kyoto, which generates many catechins through exposure to the sun and therefore produces a slight bitterness. After picking, the leaves are steamed (and not stir-fried like in China) and dried in a light green pressed leaf. This green sencha tea produces a clear and light tea with a well-balanced and mild taste and a grass-like aroma.
This green tea can also taste very refreshing cold with ice cubes in the summer. Moreover, it looks like white wine, which lends itself perfectly to food pairing with vegetarian or fish dishes
Brewing advice: 3g/200ml, use water of 70-75°C