Sencha Premium
Tea preparation tips
A sencha of rare finesse and exceptional quality
This harvest of the first spring leaves, worked into small dark-green needles, releases a golden-yellow liqueur with green highlights. Its exquisite fragrance of herbal and floral notes, and its smooth, mellow flavor, without any astringency, envelop the palate in a luxurious velvety smoothness. Extremely popular in Japan, this sencha of rare finesse is of exceptional quality.
Organic farming
We have always offered organically grown teas and herbal teas, and used natural, organic flavours. We go even further, demanding that our suppliers use certified organic flavor carriers and solvents. Certified since 1994.
Plain tea
White, green, black and dark teas from China, India, Japan and elsewhere are all varieties from the same plant: the tea plant. Once plucked, the leaf is processed in different ways, undergoing numerous transformations. Depending on the terroir, the fineness of the leaf and the way it is processed, the result is an unlimited palette of tastes and vintages.
Did you know?
Sencha is a tea grown in the sun. It is harvested mainly in spring and summer. Careful observation of the dry leaves can help determine the type of harvest: spring leaves are thin and dark, while summer leaves are thicker and lighter.
Tea and food pairings
Steamed green teas go particularly well with rice-based dishes, fish and shellfish. They can also be paired with many goat's cheeses and sheep's cheese. They also work wonders with pastries, traditionally mochi, but also chocolate, lemon, red fruit or exotic desserts.
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To prepare your Japanese tea
Gaiwan or Shiboridashi: the art of simple infusion
To prepare tea quickly and simply, there's a solution: use a Chinese gaiwan or a Japanese shiboridashi. Discover the differences!
How about eating tea leaves? Green tea pesto
Anti-waste cuisine par excellence, cooking with tea leaves allows you to enjoy the most prestigious teas right down to the last leaf.
What is green tea?
Green tea is neither oxidized nor fermented. It is the most widely consumed type of tea in Asia, and can be cooked in a variety of ways: Chinese and Japanese
Sophie H. published the 05/08/2024 following an order made on 28/07/2024
Un incontournable pour les amateurs
MARC B. published the 15/04/2024 following an order made on 09/04/2024
Très bon rapport qualité/prix !
Pascale B. published the 03/04/2024 following an order made on 25/03/2024
Très bon Sencha
FRANCIS L. published the 22/10/2023 following an order made on 16/10/2023
Excellent. 👌
Noureddine T. published the 26/09/2023 following an order made on 21/09/2023
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