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Japon - Yuzucha
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.