The small, slightly chopped leaves indicate that we are far from sencha or gyokuro here. And for good reason, tencha is the base of matcha, rarely consumed in its unground form. After infusion, the leaves give off gourmet aromas of hay and dried fruit. The rather ocher liquor has an almost scratchy texture. The dominant flavor is slightly sweet. The seductive notes range from dried vegetables to hay with a few accents of cooked vegetables. A very lively impression emerges from this tasting with a spicy length in the mouth. A very beautiful taste experience for a rare and virtuous tea!
prepare this hot tea: Infuse 2g for 100ml of filtered water at 70° for 5 minutes.
Prepare this iced tea: Infuse 2 tablespoons in 1.5L of Volvic or filtered water at room temperature. Place your container in the refrigerator and let it infuse for 3 to 6 hours. when the infusion is ready, filter the leaves using a tea strainer or by slowly transferring the liquor into another container. So! it's ready.
Tips: You can add ice cubes, but it's optional, it will keep your iced tea cold, but on the other hand will dilute it and reduce its intensity significantly.
Iced tea can be stored in the refrigerator for up to 3 days.
