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.

  • 50g
  • 100g
Tax included

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