Test Product 1

Description Tencha is the raw leaf material used to make our Organic Ceremonial Matcha, made of shade-grown and highly refined tender leaves from the Saemidori cultivar, deprived of stems and veins. Being material destined to be ground into powder, the leaves are not rolled like most of the other Japanese teas (rolling breaks the inner structure of the leaves allowing aromatic oils to be released to the surface), so Tencha may taste quite mild when brewed with water. The leaves brew a very soft, rounded and mellow liquor, revealing a pleasant nutty and roasted fragrance accompanied by a slightly vegetal taste. Season: Spring 2020 / first harvest. Flavour profile: Soft and mellow, with a pleasant nutty and roasted notes. Origin: Kagoshima (Japan) Related Collections: Shincha Sencha & Kukicha Gyokuro & Kabusecha Japanese Black Tea Kyusu Teapots & Yuzamashi Yunomi Teacups Tea Storage Jars Brewing Guides Hot Tencha Tea: Place 4-5g of leaves into a Kyusu (teapot) Pour 200ml of 80°C water Infuse for 90 sec. Repeat 2-3 times. Adjust brewing parameters according to taste. Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour. Cold Brew Tencha: Place 4-5g of leaves into a large Kyusu or glass bottle. Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle Place teapot or glass bottle in the refrigerator for 4-6 hours. Gently shake the brewing vessel before pouring the tea into the cup/glass. Flash Chilled Tencha: Place 4-5g of leaves into a Kyusu (teapot) Pour 200ml of 80°C water Infuse for 3 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted) Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests). Iced Brew Tencha: Place 4-5g of leaves into a Kyusu (teapot) Fill up the Kyusu with ice cubes Let ice thaw at room temperature When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).