Bio Sencha Tsubaki

Spring harvest from Yabukita bushes from Kagoshima, South Japan. Rather shorter steaming of the leaves during the end of oxidation and medium final heating during fixation. Dark green, rather matte leaves shaped into regular oblong needles with a pleasantly sweet, cool spicy aroma. Light green infusion with a full-bodied, spicier flavor with a predominance of green pepper, ginseng, basil and a hint of lime.

How to brew Bio Sencha Tsubaki

Use 5 g of tea leaves per 0.5 l of water boiled and cooled to 65-70 ᵒC, steep for 60 seconds. Second infusion 30 and third 60 seconds at slightly higher water temperature. Feel free to experiment with the length of the infusion, the temperature of the water and the amount of tea leaves used. You can also read our articles on tea preparation and water quality. We recommend preparing this tea in a more Asian style with multiple infusions: 5 g of tea leaves per 150 ml of water boiled and cooled to 55-60 ᵒC, steep for 20 seconds. In other infusions 30, 40 and 50 seconds. It is also possible to infuse in lukewarm water at 37 ᵒC, 7 minutes, or in melting ice.