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Sakura Cherry Rose White
WHITE TEA 25g
GRADE – Pai Mu Tan Grade #1
CAFFEINE/ANTIOXIDANT LEVEL: Low/ High
Cup characteristics: Light rose with astringent cherry notes. Natural white tea characters abound.
Luxury ingredients: White tea, Natural flavours
£ 8.50
In stock
PRODUCT ID: 325
Description
Sakura Cherry Rose White: A Celebration of Blossoms
For centuries, the Japanese have cherished Sakura Cherry Rose White, inspired by the delicate Cherry Blossoms, known as Sakura. These tiny flowers bloom in spring, adorning trees with soft pink petals that gently fall to the ground as the breeze dances through the branches. In Japan, Sakura symbolizes beauty and renewal, embodying a deep cultural significance.
Historical Significance
During the Heian period (794-1185 A.D.), Sakura gained prominence in Japan’s spiritual identity. Influenced by Chinese culture, particularly Buddhism and Confucianism, the era emphasized peaceful meditation. Sitting beneath a Sakura tree to contemplate existence became a cherished practice. This tranquil scene inspired the literary tradition of Haiku, with many enduring works celebrating the beauty of Sakura.
A Poet’s Tribute
One of the most celebrated writers of the Heian period, Saigyo, expressed his love for these blossoms poignantly: “Wishing to die under cherry blossoms in spring.” Such sentiments reflect the deep reverence held for Sakura during this time.
Introducing Sakura Cherry Rose White
In honour of this rich tradition, we proudly present this delicious blend from Natteas collection. This soothing white tea blend embodies the spirit of Sakura, offering a light yet full-bodied experience. Each cup delivers delicate notes of rose intertwined with sweetly astringent cherry flavours.
Perfect for Relaxation
Whether you’re taking a moment to unwind in the afternoon or seeking a comforting evening brew, this blend is the perfect companion. Sip this delightful blend and let the essence of Cherry Blossoms transport you to a tranquil spring day beneath the blooming trees. Enjoy the poetry in every sip!
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). Milk and sugar are not recommended. Ideal Brewing Temperature: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.
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 leaves. Add ice and top-up the pitcher with cold water. 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 leaves. Not all of the tea will fit, allowing for approximately an additional ½ serving. 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.
