Sencha Kyoto Cherry Rose
0.75 18.99 $0.75 - $18.99
Sencha Green tea is thought by many to be one of Japan's truest expressions of Japanese tea. A blend of high quality green tea with sweet cherry flavoring & subtle rose hints give the tea a wonderful exotic character.
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A blend of high quality green tea with sweet cherry flavoring & subtle rose hints give the tea a wonderful exotic character.
Hunan Province produces some excellent Japanese style green teas. Early in the new season the tea is a bright emerald green and has the best flavor noted by a spring fresh character with pungency and body. [In Hunan the tea starts growing about March 15th, and between then and the end of April the quality is very good. Once you pass April, the quality plummets on account of the volume of leaf taken in and the bushes growing too quickly. Our policy is that we only buy our China tea requirements from tea grown between March 15 and April 15 - you will taste our quality and dedication to better tea when you compare our tea with similarly graded teas]. Sencha is commonly used in Japanese tea ceremonies marking events of personal importance. In this type of ceremony it is the ritual that is of paramount importance as the individual is being acknowledged. Flavored tea is a relatively new phenomena and combining flavors with roses and Japanese style green tea is almost considered 'Avant Garde' by our Japanese friends.
Kyoto is the cultural center of Japan. Several centuries ago Kyoto was the religious capital of Japan. The relics of this past are evident throughout the city. Beside the multitude of temples that dot the city, and the wonderful parks where religious scholars once walked, the city has more the 1000 Torjii - those typical gate/arch structures that one associates with Japan. The Torjii are large with the top shaped like a curved samurai sword (respect) and the two pillars are solid and stately (well-being). During the springtime this area of Japan is ablaze with the new season cherry blossoms and the air is filled with sweet aroma. (The rose petals in this blend are intended to simulate these delicate cherry blossoms. The flavor is reminiscent of the beautiful smells that waft on the springtime breezes.) It is little wonder that this ancient city has a very high ratio of tearooms and this tea was created to honor (very important in Japan) this wonderful time of the year.
Brewing for Best Results
Ideal Brewing Temperature: 190°F/88°C.
Modern Method: Bring filtered or freshly drawn cold water to 190°F/ 88°C. With an infuser, use 1 slightly heaping teaspoon of loose tea per 8 oz of fluid water. Steep 3-5 minutes according to taste (the longer the steeping time the stronger the tea).
Traditional Method: When preparing by the traditional method, this tea can be used repeatedly - about 3 - 4 times. Bring filtered or freshly drawn cold water to 190°F/ 88°C. Place 1 slightly heaping teaspoon of loose tea per 8 oz of fluid water. Pour the prepared water directly over the leaves after the rinse. Steep for about 2 minutes then remove leaves.
Tea(s) From: China
Region(s): Hunan Province
Luxury Ingredients: Green tea, Rose petals, Natural flavors
iced tea instructions
Per Serving: Bring filtered or freshly drawn cold water to 190°F/ 88°C. Place 1 slightly heaping teaspoon of loose tea per 7-9 oz of fluid water. Steep 5 minutes. Add filtered hot tea to 16 oz glass filled with ice.
Per Pitcher: Makes 1 Quart. Bring filtered or freshly drawn cold water to 190°F/ 88°C. Place 6 slightly heaping teaspoon of loose tea in a heat resistant container. Pour 1 ¼ cup of prepared water over the tea leaves. Steep 5-7 minutes. With a fine mesh sieve, filter the hot tea liquor to the serving pitcher filled with ice. Add cold filtered water to top off. (Some luxury teas will turn cloudy when poured over ice).
Making an amazing cup of tea requires several things. High quality tea, filtered or freshly drawn cold water, correct water temperature, time of infusion, and filters/infusers. Unfiltered water or too hot of water can ruin the best of teas. Always use filtered or freshly drawn cold water. Any flavor from water treatments or heavy minerals such as lime or calcium can taint the water. Brew at the ideal temperature. Too hot of water can scorch the leaves and produce a bitter brew. If you find that the tea is still bitter following the recommended brewing temperature, try lowering the brew temperature another 5 to 10 degrees. Use infusers that allow the tea leaves to fully expand and has full contact with the water. Ditch the tea bags. Know the steeping time for your tea. Too long of steeping can make your tea bitter and undesirable. Too short of time will make a weak tea. Don’t make tea in the microwave.
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illness. Cool the water to the ideal brewing temperature before brewing.