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GREEN TEA | Samurai Sencha (Organic)

If its good enough for the Samurai warriors, its good enough for us!

This curing, organic, Japanese Sencha begs you to step off the crazy train of life and take a moment to reflect and appreciate. Warning: it may cause you to return to work with attitude! 

Cup characteristics: Top quality green tea with a slightly vegetative and fruity taste, but refreshing and clean. 

INGREDIENTS: Japanese Sencha special-grade Green Tea (organic)

CAFFEINE LEVEL:  LOW            ANTI-OXIDANT LEVEL: HIGH

Certifications: HACCP Certified 

  • Organic
    • No synthetic fertilizer or pesticide.
    • Protection of lands surrounding the tea garden.
    • Minimize biodiversity and optimize biological productivity.
    • Promotion of biodiversity in and around the gardens.
    • Replenish and maintenance of soil productivity. 

 

 

  • Hot tea: Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of water in the teapot. Boil and cool water to 170-180F, pour over loose tea
    • Steep 1-2 minutes. Milk, sugar, lemon and mint are not recommended. 
  • Cold Brew Iced Tea: To make 1L/1QT, Add 6 slightly heaping teaspoons to an infuser. Before putting infuser in pitcher, fill pitcher to the top with cold water. Add infuser into pitcher and put in refrigerator for 6-8 hrs or overnight. Infuser can be left in pitcher to release additional antioxidants as cold water brewing will not more tea bitter. Use the Mizudashi Cold Brew Iced Tea Maker for best results!
  • Flash-chilled Iced Tea: To make 1 L/1 QT, put 6 slightly heaping teaspoons of loose tea into a teapot. Pour 1¼ cups/315ml of boiling water over tea.
      • Steep 2 minutes. Fill a serving pitcher full with ice. Pour strained tea over ice
      • Use the Takeya Flash-Chill Iced Tea Maker for best results.
      • ** Some luxury teas may turn cloudy when poured over ice. this is a sign of luxury quality and nothing to worry about. 
    * While green tea is traditionally brewed using 180F water, we strongly recommend using filtered or freshly drawn cold water brought to a rolling boil, to reduce the potential incidence of water-borne illnesses. Water can then be cooled to 170-180F.


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