SENCHA

Japanese. Packaging: 100g.

Sencha tea leaves are prepared in the Japanese way, which means they are unfermented. Immediately after harvesting, the tea leaves are heated over steam, which destroys the enzymes that would trigger fermentation. This gives the tea a distinctly green color, and the leaves are flat and narrow.

High-quality teas from the first harvest in late spring and summer are rare and expensive, but common sencha is an everyday beverage.

The taste of sencha depends on the season in which it is harvested and the place where it is grown. Many regions compete to produce the best. The best tea is considered to be the one that is produced first in the year, i.e., the early spring harvest. Our sencha has a naturally sweet taste and is suitable for those who do not like more bitter teas.

Due to its subtle aroma and pleasant taste, it is also very suitable for combining with other flavors and creating tea blends. In Japan, sencha tea is drunk hot in the cold months and chilled in the summer, but in any case, it refreshes and quenches thirst.

To prepare sencha tea, heat water to 80 – 90 degrees. Take one teaspoon of crushed sencha tea and pour 2 dl of hot water over it. Steep for 1 – 1.5 minutes.

After 2 minutes, the tea is more invigorating, and then more tannin is released, which binds part of the caffeine, so the tea is more calming. If we prepare tea for a long time, the chemical composition changes, so that the tea becomes bitter and less tasty.

The healing effects of real teas and herbs have been known in traditional medicine for millennia. Unfortunately, the European Parliament has adopted Regulation (EC) No. 1924/2006, which prohibits health claims on food. However, we leave it to each individual to obtain information on the healing effects of sencha tea.

1-1.5 min

10 g/l

80-90 °C