YUZUCHA

Flavors: Yuzu

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.

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 also reducing its intensity significantly.

- Iced tea can be stored in the refrigerator for up to 3 days.