Japanese green teas are made by infusing whole brewed leaves in hot water. The amount of tea and water, the temperature of the water and the duration of the preparation depend on the type of tea chosen and the desired result. Here too, it is important to use fresh (slightly mineralised) water and to take its temperature into account. The higher it is, the higher the bitterness.
For the best taste experience, infuse them a second time (and even a third time). During the first infusion, the rolled leaves open slowly and emit their primary flavours. During the second infusion, when they are already open, you will discover the richness of a range of secondary flavours. To do this, simply re-infuse the decanted leaves in the same amount of water, at approximately the same temperature and for the same or slightly shorter duration, depending on your preference. Let your senses and taste buds guide you, without hesitation, to experience all the possibilities offered by this green gold!
Store in a cool, dry place away from light.
