SPRING 2015 LOT.
Our high-grade Japanese Sencha from Shizuoka, Japan, exceeds expectations. A spring tea, with a clear light green liquor and a full, slightly bittersweet, fresh grass flavor with notes of sea mist. And a great mouth feel.
Sweet, vegetal, with a pleasant clean finish are the hallmarks of our superior Japan Sencha. Steeps multiple times with sustained excellence.
Great for several infusions.
2.0 oz Pouch $12.95 - 30 servings 43¢ per cup | 4.6 oz Tin $26.95 - 69 servings 39¢ per cup
Water: 160°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 1.5 - 2 minutes
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t boil water: note the lower water temperature
- Remove leaves after recommended time (adjust to taste) - If you want stronger tea, use more leaves instead of steeping for a longer time
Catechins found in tea have been shown effective in lowering LDL cholesterol levels and inhibiting the abnormal formation of blood clots. This last property is extremely important, for in the Western world these aberrant clot formations are among the leading causes of both heart attack and stroke.
The history of tea in China is long and complex. The Chinese have enjoyed tea for millennia. Scholars hailed the brew as a cure for a variety of ailments; the nobility considered the consumption of good tea as a mark of their status, and the common people simply enjoyed its flavor.
Tea was first discovered by the Chinese Emperor Shennong in 2737 BC. It is said that the emperor liked his drinking water boiled before he drank it so it would be clean, so that is what his servants did. One day, on a trip to a distant region, he and his army stopped to rest. A servant began boiling water for him to drink, and a dead leaf from the wild tea bush fell into the water. It turned a brownish color, but it was unnoticed and presented to the emperor anyway. The emperor drank it and found it very refreshing, and cha (tea) was born.