Hunan Province produces excellent Japanese style green teas. Early in the new season the tea is a bright emerald green and has the best flavor noted by a spring fresh character with pungency and body. In Hunan the tea starts growing mid March: between then and the end of April the quality is very good. Once you pass April, the quality plummets on account of the volume of leaf taken in and the bushes growing too quickly. We only buy our China tea requirements from tea grown between March 15 and April 15. Sencha is commonly used in Japanese tea ceremonies marking events of personal importance. In this type of ceremony it is the ritual that is of paramount importance as the individual is being acknowledged. Flavored tea is a relatively new phenomena and combining flavors with roses and Japanese style green tea is almost considered ‘avant garde’ by our Japanese friends.
HOT TEA: put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260ml of water in the teapot. Pour freshly boiled water over the tea. Steep 3-7 min. Add Milk & Sugar to taste.
ICED TEA: (1L/QT): 6 slightly heaping teaspoons loose tea into a teapot. Pour 315ml boiling water on tea. Steep 5 min. Quarter fill serving pitcher with cold water Pour into pitcher straining the tea. Add ice, top-up with cold water, garnish & sweeten to taste
Kyoto is the cultural centre of Japan. Several centuries ago Kyoto was also the religious capital of Japan. The relics of this past are evident throughout the city. Beside the multitude of temples. and the wonderful parks where religious scholars once walked, the city has more the 1000 Torjii – the typical gate/arch structures that one associates with Japan. The Torjii are large with the top shaped like a curved samurai sword (respect) and the two pillars are solid and stately (well being) During the spring this area of Japan is ablaze with new cherry blossoms and the air is filled with sweet aroma. The rose petals in this blend simulate these cherry blossoms and the flavour is reminiscent of the beautiful smells that waft on the springtime breeze. It is little wonder that this ancient city has a very high ratio of tea rooms and this tea was created to honor this wonderful time of the year