This 100% Japanese sencha evokes the rows of cherry blossom trees that colour Japan’s four seasons. The young tea buds, carefully picked from June to July in the deep mountainous area of Shizuoka, create a beautifully balanced bittersweet tea.
This superior-quality Chinese green tea with a distinct texture is found in Pingshui and neighbouring cities. Its leaves are rolled in the shape of small pellets, which once infused, offer a sharp and refreshing taste.
Ever since the Ming dynasty, tea cultivators have been scenting their green tea leaves by layering magnolia leaves between them. This method allows the tea to take on a magnolia aroma and also adds subtle floral flavour notes.
Planted among peach, prune and apricot trees, the tea leaves absorb their flower’s aroma. Pi Lo Chun leaves are also twisted into the shapes of snails. Once infused, its liquor is fresh and slightly sweet.
This tea’s plantation is situated approximately 2000 meters above sea level in Siamo, Yunnan. This is why its leaves grow very slowly. Its light yellow-green infusion gives out a very pronounced fragrance.
Matcha is most commonly used during traditional Japanese tea ceremonies. Its exquisite leaves are first chopped and then reduced to powder with the help of a stone grinder. Matcha is without a doubt, one of the most sought-after teas in the world. Recipe included!