|Country of Origin|
|Pale yellow-green color combined with strength and fresh green tea aroma.|
|Infused leaf is bright green.|
|Luxury green tea.|
|Buddhist monks brought tea culture to Japan late in the sixth century but it was not until the 12th century that tea drinking was embraced by the Japanese citizenry. Today, nearly all tea grown in Japan is green tea. It can be separated into three grades: Gyokuro, Sencha and Bancha. This Fukujyu is in the sencha category and is rated as one of the better export sencha teas.|
Sencha tea generally yields clear, pale-green cups that carry many of the same vegetal, grassy notes common to all Japanese teas. Historically this taste was not popular among westerners, but in the past 10 years or so western tastes have begun to embrace the taste and the commensurate health benefits of Japanís green teas.
Traditional brewing of green tea at 180F for 2 to 3 minutes yields about 15-25 milligrams of caffeine per 6 ounce cup compared to 30-45 mg for black tea (if black tea is brewed with boiling water - 212F). While green tea is generally thought to contain less caffeine per cup, this is only true if it is brewed in the traditional green tea method because more caffeine is released the hotter the water.
Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly, about 3 times. The secret is to use water that is about 180F or 90C. Place 1 teaspoon in your cup and let the tea steep for about 3 minutes. Begin enjoying a cup of enchantment but do not remove the leaves from the cup. Once the water level is low, add more water, and repeat until the flavor of the tea is exhausted.
Alternatively, as with all quality teas, scoop 2-4 teaspoons of tea into the teapot and pour in boiling water that has been freshly drawn. Steep for 2-4 minutes to taste, stir, and pour into your cup but do not add milk or sugar since green tea is enjoyed straight-up.
Iced tea-brewing method (to make 1 qt): Scoop 6 teaspoons of tea into a teapot or heat-resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the leaves. Add ice and top off the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water. Please note that this tea may tend to be cloudy or milky when poured over ice.
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