Superior Japanese Green Tea MaikoTea JAPAN
When processing Gyokuro and Sencha, the tea plants are sorted into three categories: leaves, stems, and powder. Konacha is made from the powder and small parts of the leaves. It is served commonly in sushi stores because of its refreshing astringency. Konacha is best brewed with steaming, hot water. Please use a fine mesh strainer to prevent your spout from plugging and to keep the small parts of the leaves from flowing into your cup. Since this tea is prepared quickly, it is often used on occasions when many guests have to be served at once. To prepare, just pour boiling water over the Konacha and let it infuse for 30 seconds. Depending on your preference in taste, you can use the same leaves 3 or 4 times accordingly.
Shiawase Cha includes many high-quality ingredients: the finest Uji Matcha, supreme Karigane tea, Genmaicha, and Hokkaido Rishiri kelp. They are carefully coordinated together to generate a tasteful composition. The flavour of this sublime mixture has a particularly calming and relaxing effect.
Green tea that consists mostly of stems (Karigane) is roasted over a hot flame to produce Houjicha. The popularity of our 'Kaori Fumi' Houjicha is said to be its noticeably nutty and mesquite taste. The roasting process lowers the caffeine content of the tea leaves, so if you are looking for a low-caffeinated green tea, this is a wonderful choice! In the summer, please boil the leaves for 30 seconds and refrigerate before adding some ice cubes. This will make a delicious and amazingly refreshing summer beverage.
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