Japanese Green Tea Sencha Nibancha 40 g

Product description Japanese Green Tea Sencha Nibancha 40 g

This second harvest Japanese sencha, called Nibancha, contains more catechin than others due to growing in direct sunlight. This is also reflected in the colour of its brine, which is yellow-green. The harmony of the astringent and refreshing flavour will beautifully stimulate your senses. The aroma of the tea is floral, light and pleasant. In Japan, second harvest sencha is considered an everyday tea, and is particularly popular for its good value for money. Okumidori and Yabukita cultivars were used to produce this green tea from the Kyoto area.

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Recommended preparation of tea in a 0.6L teapot:

first infusion

• pour 1 - 1.5 tablespoons of tea into the teapot so that the bottom of the teapot is roughly covered
• fill with boiled water at 60°C
• do not allow to infuse for 3-5 minutes, during taste and let it infuse longer or strain according to your preference

second infusion

• again pour boiled water over the tea, this time it can be a few degrees warmer, i.e. 60-70°C
• let it infuse for 5-7 minutes (more or less according to your taste) and once the infusion suits your taste, strain

third infusion

• and for the third time pour boiled water over the tea, again it can be a few degrees warmer, i.e. 70-80°C
• let the tea infuse for approximately 5-10 minutes (more or less according to your taste) and once the infusion suits your taste, strain

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 Note on preparation: the times given are approximate and it is good, for example, to pour off some tea after a certain time of infusion, taste it and, if necessary, strain the whole infusion or let it continue to infuse. The tea should be to your liking, and if you prefer stronger teas, for example, use more leaves or extend the steeping time. Don't be afraid to experiment with the tea, it's the only way to discover the flavours that suit you best.

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Note: Photo is illustrative, packaging design may vary.

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