Special small-cut grade | Organic Loose Leaf Fanning | This steam-fired grade is usually manufactured to end up and being served in tea bags. We had this prime Sencha cautiously cut down to become a granule-size Fanning. The flavor achieved is rich for a green tea but does not turn bitter with an infusion time of 2 to 3 Minutes. A great morning choice to get a gentle wake-up call. The liquor is dark honey colored. Prepare with hot, not boiling water!
Enjoy as an great ‘everyday’ beverage.
To lightly sweeten consider Rock Candy Crystals or our popular Oregon Tea Honeys # 88005.
Theine (caffeine) content: Low | Gift Tin Packaging (Reusable & Recyclable)
Ingredients: Fancy Grade Green Pekoe Fanning leaves from China.
Suggested Water Temperature: 180 F – Suggested Infusion Time: 3 Minutes.
Preparation: Bring fresh water to the boil. Let it cool down for 2 minutes. Warm up your tea pot by rinsing it with hot water. Fill one teaspoon per 6 oz cup of this Green Tea into the preheated tea pot or preferred cup. Pour the hot water into the tea. Let infuse for 3 Minutes and serve. Remove infuser or pour your tea into another tea-pot or thermos carafe. Using an infuser or ‘Permanent Tea Filter’ for your cup or pot makes it easy to separate the leaves from the beverage after steeping. Most customers like to prepare another infusion with the same leaves.
Culinary notes: Because of its fresh and darker green tea character this Green Fanning is offered as a choice with strong-flavored foods, vegetarian, macrobiotic or vegetable recipes, and stronger cheese selections.
General Info: Leaves for green and black Teas are grown and harvested in 14 provinces of Central and Southern China. The Tea Estates are located in the mountain regions. Climate and elevation produce a wide variety of blends and flavors of the Thea sinensis that are lower in tannic acid than the Thea assamica species that is cultivated in India, Sri Lanka and Indonesia. The best known names are China Keemun, Szechwan, Yunnan, Fujian, Jasmine and Rose Tea. The best tea crop quality derives from leaves that are picked during the spring harvest and mostly air-dried.
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