JAPANESE TEAS
The history of Japanese tea dates back some texts written by a Buddhist monk back in the ninth century. Most of the tea consumed in Japan is green tea. In China there are countless types and varieties according to their prices and regions, which can become truly astronomical (as in Spain with good wine).
Just as there are regions in Spain famous for its high quality wines, there are regions such as Japan Uji near Kyoto and Kagoshima famous for producing the finest teas in the country.
When you choose a quality tea we will consider the harvest (1 st being the best) freshness region. Etc is usually hard to find teas fresh, high quality in Europe, as in supermarkets and big businesses making purchases mass at a price very tight, absorbing the lowest quality teas ...
1st grade Sencha Asamushi green tea 2011 (Ref. 55)Sencha tea is medium quality tea in Japan (between Gyokuro Bancha and) and it there are plenty of varieties. This sencha is a tea of high quality, even over many Gyokuro. A tea grown in full sun in the mountains of Asamushi.
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Matcha green tea 2011 (Ref. 57)Matcha green tea is green tea used in tea ceremony in Japan. It is produced from Gyokuro so the tea leaf is the highest quality market (just look at the price). Crops are covered to avoid direct sunlight. Once collected it is boiled to steam and ground to a powder finísimo.Su high content of catechins have also given the reputation of slimming tea. Origin: Kyoto, Japan. |
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Genmai-cha green tea 2011 (Ref. 58)Green tea-cha Genmai an exotic blend is very typical in Japan, green tea with toasted rice and corn flakes. A combination that became popular for centuries in Japan because the poorer classes cheapened the cost of tea, and today has become one of the "bestsellers" in Japan for its outstanding flavor.
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Gyokuro green tea 2011 (Ref. 56)Green tea is more cache in Japan due to the care and cultivation process unique. Our Gyokuro is made from young shoots of Asamushi (Uji) a region renowned for growing Gyokuro.Un month before planting to harvesting is to leave it completely covers the sombra.Un expensive work which is certainly well deserved as take a cup of this wonderful tea. Origin: Uji Asamushi, Japan. Colour: Intense green. Taste:Soft, elegant and a bit sweet. Not astringent or bitter. Harvest:.1st Harvest 2011. Brewing: Heat water to 85 º C. .Spill 2-4g of tea for every 30 cl of water. Leave approximately 1 minute to rest aprox.Waste this first brewing and do it again. |
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