Kabuse Sencha+Matcha, organic

€18.00*

Content: 0.05 kg (€360.00* / 1 kg)

piece(s)

Product number: 10011.1

Product information "Kabuse Sencha+Matcha, organic"

A pinch of matcha gives this semi-shade green tea from the April picking a bright deep green colour, especially in the first infusion, which then clears up slightly. The pleasing, fresh green flavour makes the tea a wonderful everyday companion and is also a good starter tea for green tea novices.

In Japanese, this combination of Sencha with Matcha powder is also known as Matchairi Sencha.

Kabusecha is a green tea that is produced by shading the tea plants, which causes them to develop a high content of chlorophyll and other active ingredients such as theanine, which is noticeable in the sweet flavour. At the same time, the plants produce fewer bitter substances due to the shade.

Like many KEIKO teas, this tea is an intensively steamed tea (Fukamushicha). The gentle steaming process opens up the leaf pores and increases the extract content of the tea. This can be recognised by the cloudy, deep green cup and the yield of the tea.

Preparation

Intensively steamed early pickings are also particularly suitable for cold infusions (). Even with cold water, you can obtain an intense and refreshing iced tea after just a few minutes. As the bitter substances do not develop as strongly when cold, the sweet flavours of are particularly effective. We recommend a brewing time of at least 5 minutes for the cold infusion.
For the hot infusion, we recommend a temperature of 60-65°C and 60 seconds infusion time for the first infusion. Leave the 2nd and 3rd infusion to infuse for only about 15 seconds and increase the infusion time again for the last infusion to extract all the flavours from the leaves.

Storage

To preserve the valuable flavours and ingredients of the tea as much as possible, please close the bag tightly and store in a cool, dark place in the fridge or freezer.

Properties

Ingredients:	100% Grüntee (Halbschatten-Grüntee,Matcha 3%)
Origin:	Japan -Kagoshima
Degree of steaming:	Fukamushi- deeply steamed
Dregree of shading:	Half shade (7 - 10 days)

Green tea preparation instructions

Preparation

Prepare a cup for each person that has a capacity of 80 to 100 ml. Allow the boiled water to cool to 80° to 60°C, depending on the type. To do this, either put the water in a cooling bowl or pour it directly into the cups to cool, which will also preheat them.

Dosage

Put a level teaspoon of tea per person into a clay pot. Pour one cup of water per person over the leaves. Allow the first infusion to brew for a maximum of 30 to 60 seconds.

Pouring

If the tea is to be served to several people, first pour a little tea into each cup and then fill the cups in reverse order. This way, the tea will be the same strength in all cups. The pouring movements gradually give the tea the right green color. Pour out the last "golden" drops and prevent the tea from brewing any further.

Enjoy

Serve the tea fresh. In Japan, a small sweet treat is often served with unsweetened tea. For further infusions, pour water over the tea leaves again. Only allow to steep for about 15 seconds, as the leaf has already swollen and the ingredients are released more quickly. Distribute quickly all around.

More information on green tea preparation

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