Alpine Sencha-Lemon
SKU:
A$6.00
A$6.00 - A$24.95
per item
This is a very special green tea blend that is very light and fresh. A beautiful blend of Australian grown ingredients; Japanese style Sencha and refreshing lemon myrtle. This tea is perfect for those who like a lemon slice with their green tea; The lemon taste is not overpowering and allows the smooth taste of the tea shine through. This tea makes a beautiful cold-brew iced tea!
Our Sencha is a blend of both the first and second harvest of the finest quality fresh tea leaves. Japanese Sencha is steamed (rather than pan fired like Chinese teas) giving a vibrant colour and a light yellow-green liquor.
Smooth and aromatic, this refreshing tea has fresh grassy and marine notes, perfectly balanced with Australian grown lemon myrtle.
Our Sencha is a blend of both the first and second harvest of the finest quality fresh tea leaves. Japanese Sencha is steamed (rather than pan fired like Chinese teas) giving a vibrant colour and a light yellow-green liquor.
Smooth and aromatic, this refreshing tea has fresh grassy and marine notes, perfectly balanced with Australian grown lemon myrtle.
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Tea Type: Green tea blend
Origin: Australia Liquor: yellow-green, slighly cloudy Intensity/mouthfeel: Medium, smooth syrupy Aroma: lemon Taste: Lemon, grassy, marine Hot Brewing Suggestion Leaf: 1 - 2 teaspoons per cup Temp: 75 C Time: 90 seconds Infusions; Leaves may be infused more than once. To get 3 infusions from the leaves, start the first brewing time at 1 minute and add 15 seconds for each subsequent infusion. Cold Brewing Suggestion Our ratios make a tea concentrate which can be kept in the fridge and used over several days. Leaf: 1 tablespoon per cup of water Time: 8 hours Instructions: Place leaves and cold/room temp water together in a jug or large jar. Keep in the fridge for 8 hours. After 8 hours, strain using a fine mesh strainer into a bottle. We prepare our cold brewed tea at a 50/50 ratio with cold filtered water, however you can alter to your liking. Serve with ice! This Japanese cultivar tea is grown around the Victorian Alps, close to the processing factory in Wangaratta. When it is time to harvest, machine harvesters are used to take just the new growth from the top of the plant, achieving 3-4 harvests per season. Once the tea has arrived at the factory, the fresh leaf is assessed for a number of qualities, and tested for any contamination. The tea is then steamed to prevent the leaves from oxidising, and to maintain the characteristic fresh leaf colour. The rolling and drying process is the most time consuming part of the process (aside from the growing of course!) because of the moisture retained within the green tea leaf itself. A variety of machines mimick the hand motions of rolling and pressing the tea, some while applying heat to consistently dry the tea. The finishing component of this process, completed in the final roller, is performed to achieve the straight, pointy polished look of the leaves which completes the sencha image. Tea has been grown in the Victorian Alps region since 2001. |
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