Moldavite Sencha Green Tea

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Moldavite Sencha Green Tea

22.75

$1.14 Per Cup

50 Grams (1.76 Ounces) / 20 First Steeps

Origin: Yabe Village in Yama, Japan

Farm Name: Kurihara Tea

Farmer: The Kurihara Family

Cultivation Method: All Natural

This first flush Sencha green tea is light and smooth with sweet grassy flavors.  The brewed tea has a light, lime green color and a wonderful fresh grass aroma. 

Kurihara Tea is located in Yame, Japan and it is owned by the Kurihara family and their tea is grown at an altitude of 2,230 feet (680 meters).  This family has been producing tea since the 1920’s and they have been in Yame since the 1940’s.  They are known for their Gyokuro tea and they have won many awards for it including “Best Tea of Japan” at the North American Tea Conference in 2014.  The strong flavors and fragrances of their tea is caused by the extreme temperature differences that are common in Yame.

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Steeping and Storage

Use 2.5 grams (1.5 teaspoons) of loose leaf tea per 6 ounces of water.  Steep with water ranging from 140 to 175 degrees for 1 minute.  For subsequent steeps add 15 to 30 seconds.  Can be re-steeped up to 4 times.  If making iced tea, double the amount of tea leaves used and keep the time the same; sweeten while steeping and when done steeping pour over ice.

Keep in mind that these steeping instructions are merely a suggested starting point.  Everyone has different tastes and preferences and you can adjust the amount of tea used and the steep time accordingly.  If you would like your tea to have a stronger taste, add more tea leaves.  Conversely, if it is too strong, use less tea leaves.  It is quite fun to play with the temperature of the water and the steep times to bring out different tastes and textures in the tea!

Loose leaf tea should be stored in a cool, dark, and dry environment away from strong odors that the tea will most certainly absorb (do not store in the refrigerator or spice cabinet).  It is best to store it in an air tight container as this will reduce the amount of oxygen that interacts with the tea and thus preserving its life.