Matcha green tea* ( Camellia sinensis ) (100%) from Japan. *Organically grown

Crop:
Sencha: Yabukita — Matcha: Saemidori + Okumidori.

Japanese green teas are made by steeping whole, processed leaves in hot water. The ratio of tea to water, the water temperature, and the steeping time depend on the type of tea chosen and the desired result. Here too, it's important to use fresh (slightly mineralized) water and to consider its temperature. The higher the temperature, the more bitter the tea will be.

For the best flavor experience, infuse them a second time (or even a third). During the first infusion, the rolled leaves slowly unfurl and release their primary flavors. During the second infusion, once fully opened, you'll discover a rich array of secondary flavors. To do this, simply re-infuse the decanted leaves in the same amount of water, at approximately the same temperature, and for the same duration or a little shorter, depending on your preference. Let your senses and taste buds guide you, and don't hesitate to explore all the possibilities this green gold has to offer!

Store in a cool, dry place away from light.