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by Lawrence O'Connor
Reduce water temperature by pouring hot water from one container to another.
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by Lawrence O'Connor
Japanese freshly-harvested leaves are dried naturally, and then kneaded and rolled into various shapes until they are completely dry. Leaves for ma...
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by Lawrence O'Connor
The choice is yours.
Green Tea Types
All our teas are fresh, delicious and invigorating!
Netto Gyokuro High grade gyokuro from Uji. This tea has a ...
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by Lawrence O'Connor
Gyokuro and Sencha
1 bag is usually 100g (3.5 ounces). 1-2 level teaspoons for 120 to 240cc (4 to 8 ounces depending on how strong you like your t...
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by Lawrence O'Connor
There are 2-4 tea harvests in Japan each year. The first harvest is in spring. There are 1 or 2 more harvest during the summer.
First harvest teas ...
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by Lawrence O'Connor
Matcha comes in many varieties and they vary greatly in quality.
High Quality Matcha is Healthy and Delicious
At the lower end of the scale you hav...
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by Lawrence O'Connor
Sencha, gyokuro, and matcha are unique teas. The differences are in the way they are cultivated, harvested and prepared.
All Japanese green teas va...
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by Lawrence O'Connor
Optimal Water for Japanese Green Tea
Immerse the leaves in hot water to brew tea. The heated water extracts the compounds of the tea leaf. The ar...
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by Lawrence O'Connor
Uji Gyokuro is characterized by its fine yellow-green color, rich aroma and mellow sweet flavor.
Gyokuro from Uji is special
Gyokuro tea plants ar...
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by Lawrence O'Connor
Not all green tea is the same- it comes in many varieties, including matcha, sencha, and gyokuro. The precise amount of caffeine in green tea will ...
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by Lawrence O'Connor
Cold brewed green tea is slightly sweeter than iced green tea.This brewing technique takes a little time. It provides a wonderful cold green tea an...
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by Lawrence O'Connor
After harvesting sencha and gyokuro leaves are rolled, dried naturally, packed into large square blocks and wrapped in foil.
They are then careful...
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