Tencha is rarely sold in Japan and is usually reserved for matcha production, which makes this tea extra special.
Each year, the newest leaf shoots are harvested from tea bushes that are shaded from the sun to allow for a sweeter umami flavor to develop. These new leaf shoots are considered to be the finest quality and most desirable. After harvest, the leaves are de-stemmed and de-veined to leave behind only the freshest part of the leaf for drying.
Enjoy hot or iced. You can also eat the spinach-like tea leaves after you're done steeping it-over rice or salad with a pinch of salt, soy sauce and bonito flakes.
Feature Flora teas are produced by a 4th-gen, women-owned tea farm in Kyoto. The Hori family experiments with rare cultivars and creates unique single-origin teas to reignite appreciation for the beauty and complexity of high-quality Japanese tea.
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