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Flavors: Yuzu Ingredients: Spring Sencha from Makinohara Plateau in Japan and yuzu peel from Shikoku Island Preparation: 70 ° 1 to 2min Cold infusion: 1 tablespoon in 1.5L of Volvic or filtered water at room temperature. Immediately add ice cubes and let infuse for about 2 hours. Here is! it's ready to taste.