Description
Green tea “Desert tea”
A blend of green tea with cornflower, rose and sunflower petals, and the aroma of mango, peach and citrus.
As with all green teas, heat is used to process the leaves from which Sencha tea will be made. In this way, we stop the oxidation process. And the fresh green note remains in the taste of the tea itself. Heat deactivates enzymes that cause oxidation.
Unlike many teas that are processed by “baking” their leaves, i.e. heating them in large pans or specialized machines. Heat in the form of steam is used for this green tea. When we process the leaf like this, then we preserve more of the herbal, fresh flavors related to Sencha tea.
The steaming process can take about 40-80 seconds. This is the standard steaming time. While of course, on the other hand, there are producers who have specific times for that process. Much shorter or much longer than usual, in order to get the desired flavor profile.
This green tea is relatively new in the history of tea, and began to spread in the second half of the nineteenth century. At that time, a lot of it was exported to the United States. Tea was the second largest export from Japan after silk. Today, they also produce Sencha outside of Japan. For example, there are many plantations in China producing Sencha tea.
Petals of cornflowers, roses and sunflowers contribute to the fragrance and aesthetics of the mixture itself. While the aroma of mango peach and citrus adds to the recognizable taste of this refreshing blend of green notes of Sencha tea and fruity citrus notes.
- Country of origin: Germany
PREPARATION
3 g (cca. flat tablespoon)
70 - 80ºC
2-3min
