$6.50
TG5011
Organic Uji Superior Gyokuro
Origin : Uji, Kyoto, Japan
Style : None oxidized, none roasted
Dry loose tea: Flat slender
Colour : Dark green
Wet loose tea: Dark green
Tea color : Light golden green
Certification: OCIA Certified Organic
Uji Gyokuro Superior is considered as one of the best green teas in Japan. It is produced in the ancient city Kyoto in Japan, made of earliest tea sprouts in spring. It is covered by screens for 20 days before harvesting. This particular method brings Gyokuro this mild and sweet flavor. Gyokuro's name refers to its pale jade tea color, and belongs to the family of steamed green tea.
Hot Brewing
2 teaspoons loose tea
150ml 70C-80C (158F-176F) hot water
First brew - 2 minutes
Second brew - 1 minute
Flowing brews - add 30 seconds to the timing of previous brew
Provide 3+ servings
Cold Brewing
6 teaspoon loose tea
450ml cold water
Chill for 2 hours before serving
Teaware
Glassware, porcelain teaware
$3.20
TG5301
Organic Hojicha Roasted Green Tea
Origin : Uji, Kyoto, Japan
Style : None oxidized, roasted
Loose leaf style : Brown flat slender
Wet leaf style : Dark brown
Tea color : Dark Honey
Certification: OCIA Certified Organic
Houjicha is made of Sencha tea leaves roasted in high heat, full of nutty flavour. Our organic Houjicha is made from "Ichbancha" (first batch tea) in Uji area. Houjicha contains less caffeine and the nature of the tea is warm to digestion.
Hot Brewing
1 teaspoon loose tea / 1 teabag
150ml (5oz) 95C (203F) hot water
First brew - 2 minutes
Second brew - 1 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Serve black or with milk and honey (cream and sugar)
Teaware
Clay teaware, glassware, porcelain teaware.
$6.56 $8.20
TG5401
Organic Matcha Superior
Origin : Uji, Kyoto, Japan
Style : None oxidized
Loose leaf style : Powder
Loose leaf color : Lime green
Wet leaf style : Lime green
Tea color : Lime green
Cirtification: OCIA Certified Organic
This Organic Matcha Superior is from one of the best Green tea region in Japan area in Kyoto. Matcha is made of new leaves grown under diffused sunlight for 20-30 days before harvest. The tea leave is steamed and dried, ground into fine powder using the traditional stone mortar.
Brewing: Sift Matcha powder for better lather. Place 2 Chashaku (Matcha spoon) of Matcha powder in Chawan or tea bowl. Pour in a small amount of 95°C (203°F) water and stir into paste, than pour in 70ml 80°C (176°F) water, use Chasen (bamboo whisk) quickly whisk in direction of writing W into a frothy lather.
Teaware: Chawan, tea bowl.
$30.00
New Handpainted Blue and White Vines & Grapes Japanese Sake Set
(rice wine set, include one pitcher and one small cup)
#sake #Japan #ricewine
Subscribe to our newsletter and always be the first to hear about what is happening.
© 2020 auraTeas. 2007-2018
