Sencha Kyoyo Cherry Rose

FLAVOURITE GREEN 50g

GRADE –  Sencha – Made to Japanese specifications

CAFFEINE/ANTIOXIDANT LEVEL: Low / High

Cup characteristics:  A blend of high quality green tea with sweet cherry flavouring & subtle rose hints give the tea a wonderful exotic character

Luxury ingredients: Green tea, Rose petals, Natural flavours.

£ 5.50

In stock

PRODUCT ID: 491
SKU: 771541421318 Category:

Description

Sencha Kyoyo Cherry Rose

Hunan province produces excellent Japanese style green teas. Early in the new season the tea is a bright emerald green and has the best flavor notes by a spring fresh character with pungency and body. In Hunan the tea starts growing in March; between then and the end of April the quality is very good. Once you pass April, the quality plummets on account of the volume of leaves taken in and the bushes growing too quickly. We only buy our China tea requirements from tea grown between 15th March and 15th April. Sencha is commonly used in Japanese tea ceremonies marking events of personal importance. In this type of ceremony it is the ritual that is of paramount importance as the individual as being acknowledged.

Flavored tea is a relatively new phenomena and combining flavors with roses and Japanese style green tea is almost considered “avant garde” by our Japanese friends. Kyoto is the cultural centre of Japan. Several centuries ago Kyoto was also the religious capital of Japan. The relics of this past are evident throughout the city. Beside the multitude of temples, and the wonderful parks where religious scholars once walked, the city has more than 1000 Torjii – the typical gate/arch structures that one associates with Japan. The Torjii are large with the top shaped like a curved samurai sword (respect) and the two pillars are solid and stately (well-being).

During the spring this area of Japan is ablaze with new cherry blossoms and the air is filled with sweet aroma. The rose petals in this blend simulate these cherry blossoms and the flavor is reminiscent of the beautiful smells that waft on the springtime breeze. It is little wonder that this ancient city has a very high ratio of tea rooms and this tea was created to honor this wonderful time of the year. Join us and feel it with Natteas – Sencha Kyoyo Cherry Rose!

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 tea. 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 tea. 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.

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