

The infusion of Sencha leaves releases a fairly recognizable taste and smell: an iodized taste that evokes the sea.
It is said that the more pronounced this taste, the higher the quality of the tea. This is due to a compound in Sencha: dimethyl sulfide.
(à modifier dans le module "Réassurance")
(à modifier dans le module "Réassurance")
(à modifier dans le module "Réassurance")
Green tea of Japanese origin and also grown in China, its oxidation is stopped by steam during the manufacturing process.
Can be consumed all day.
Also excellent as a cold tea on hot summer days.
You might also like