Ingredients: Spring sencha from the Makinohara plateau in Japan and yuzu peel from the island of Shikoku
Preparation for this hot tea: Infuse 2g for 100ml of filtered water at 70° for 1 to 52 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 infuse for 30 minutes to 1 hour. 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 to eat.
- You can add ice cubes, but it's optional, it will keep your iced tea cold, but on the other hand will dilute it also reducing its intensity significantly.
- Iced tea can be stored in the refrigerator for up to 3 days.
Marie-louise L. published the 03/05/2023 following an order made on 22/04/2023
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produit d excellente qualité