No products in the cart.
Green Sencha Kyushu De-caffeine
DE CAFFEINE TEA 50g
GRADE – SENCHA Made to Japanese specifications.
CAFFEINE/ANTIOXIDANT LEVEL: Removed naturally/ Medium
Cup characteristics: Good green tea flavour with longish Sencha leaf style, All the goodness of green tea without the caffeine.
Luxury ingredients: Decaf green tea.
£ 7.20
In stock
PRODUCT ID: 381
Description
Green Sencha Kyushu De-caffeine
Our supplier who thoroughly scrutinizes their decaffeinated teas to ensure that they stand up to Canadian Quality specifications. All of our decafs are processed using the Co2 Process. The advantage of this decaffeinate process is that no chemical solvents are used to remove the caffeine. Also, using the naturally occurring Co2 in a circulation process which carefully uses high pressure and temperature to extract the caffeine, the origin distinct character of the tea is retained in the cup. There is a slight change in the character of the tea due to the process but the end result is an uncompromising cup of tea with no chemical overtones.
There is an old Chinese saying that there are seven matters related to the starting of a family’s life: firewood, ice, oil, salt, soy sauce, vinegar, and tea. In the villages tea was brewed as follows. A clay teapot was filled 1/3rd with tea leaves, and fresh spring water was drawn and heated to about 160 degrees. Water was then poured onto the leaves and immediately poured off. This washed the leaves and started the leaves opening. The pot was then refilled and the tea allowed to infuse for 3-5 minutes.
Following this the entire contents (except the leaves) were poured into Small porcelain cups. If another cup of tea was required heated water would be poured into the pot once again. To this day, in the countryside of China the tradition remains. Chinese tea aficionados take their tea very seriously. To protect their tea from enemies – air, light, heat, and humidity- the tea is stored in an airtight tin or opaque ceramic pot. The rule of thumb is that green tea should be used right away since it tastes better with fresh leaves. Green Sencha Kyushu De-caffeine.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Ideal Brewing Temperature: 100ºC/212ºF
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
