GETTING THE BEST FROM YOUR BREW: ORTHODOX TEA
To get all the benefits of Orthodox Tea, we recommend letting it steep for 2 to 3 minutes in freshly boiled water until it turns a rich amber color. Feel free to adjust according to your strength preference, just remember—longer steep time results in a richer flavor.
INTRODUCING SENCHA TEA
When navigating the green tea landscape it’s helpful to know that China has a lot of love for green tea and Japan is all about Sencha. This variant on the classic emerald colored tea we all know and love is the most popular variant of green tea drunk in Japan today and accounts for 80% of the green tea that is processed in Japan! Sencha green tea and regular green tea actually come from the leaves of the same plant and differ based on processing methods.Regular green tea leaves get pan-fried, but Sencha… oh, Sencha tea leaves receive a gentler treatment. After being picked they’re carefully dried and hand rolled, which produces a leaf with more complex character. Though not too dissimilar to its green cousin, Sencha’s delicate umami rich grassy flavors are more reserved and refined.
GETTING THE BEST FROM YOUR BREW: ORTHODOX TEA
To get all the benefits of Orthodox Tea, we recommend letting it steep for 2 to 3 minutes in freshly boiled water until it turns a rich amber color. Feel free to adjust according to your strength preference, just remember—longer steep time results in a richer flavor.
INTRODUCING SENCHA TEA
When navigating the green tea landscape it’s helpful to know that China has a lot of love for green tea and Japan is all about Sencha. This variant on the classic emerald colored tea we all know and love is the most popular variant of green tea drunk in Japan today and accounts for 80% of the green tea that is processed in Japan! Sencha green tea and regular green tea actually come from the leaves of the same plant and differ based on processing methods.Regular green tea leaves get pan-fried, but Sencha… oh, Sencha tea leaves receive a gentler treatment. After being picked they’re carefully dried and hand rolled, which produces a leaf with more complex character. Though not too dissimilar to its green cousin, Sencha’s delicate umami rich grassy flavors are more reserved and refined.