Gently processed, short dark green leaf, flattened, clear and light infusion, very aromatic. During the 12th century, the monk Eisai brought tea seeds from China to Japan, which were then planted in the area of Uji (Kyoto). This is considered the birth of Uji-Cha (Kyoto) with which Japanese tea culture also emerged.

Brewing advice: Let it infuse for 2 to 3 minutes in water at 70°C.

Ingredients: BIO green Sencha tea.

Content: 70 g