Origin: Yamé, Japan
Manufacturer: Hoshino Seichaen
Features:Japanese green tea with roasted rice
Preparation method:To prepare it, use 7-8 grams of product and minimally mineralized water, with fixed residue not exceeding 50 mg/l, at 70 °C and a preheated teapot of small volume (150-250 ml).
Prepare1-minute infusions, three of which will give you richly flavored infusions, while subsequent ones will be milder and sweeter. As the infusions go on, use increasingly hot water until you reach a temperature of 90-95°C. D’summer we recommend its consumption with iced water!
After opening, store tightly closed in the refrigerator at a temperature of 5 °C.
If you do not have the right tools to brew your Sencha, you can choose from our teapots and cups and take a look at the available sets.
Genmaicha - Hoshino Seichaen
Hoshino Seichaen's Genmaicha is perhaps the strongest and strongest tasting Japanese green tea with roasted rice that we have. Thanks to its strong and pleasantly refreshing taste, it can never be missing from our fridge. A great tea to start the day, it is refreshing and energizing.
Genmaicha was invented in the early 20th century by the owner of a tea store in Kyoto, mixing precisely roasted rice with Sencha. Since then, Genmaicha has achieved great success and is also prepared with other alternative tea varieties to Sencha. The most suitable teas, however, are summer and loose-leaf teas, and the best Genmaicha are always made with high-quality Sencha or Kabusecha.
The Producer - Hoshino Seichaen
Hoshino Seichaen's plantations, also nicknamed the tea garden, are located in the Hoshi Valley, which is part of the Gyokuro Valley located in turn in Yame, southern Japan. The company has been working since the 1950s to ensure that its plantations, cultivation and labor standards, as well as tea processing facilities are distinguished by efficiency and quality.
Hoshino Seichaen specializes in the production of the highest quality Matcha, Gyokuro and Sencha teas. Then again, in addition to the skill and craftsmanship of the tea makers, there is also an area incredibly suited for growing green tea to lend a not inconsiderable hand.
Preparation
Use 7-8 grams of the product and minimally mineralized water, with fixed residue not more than 50 mg/l, at 70 °C and a preheated teapot of small volume (150-250 ml).
Prepare 1-minute infusions, three of which will give you richly flavored infusions, while subsequent ones will be milder and sweeter. As the infusions go on, use warmer and warmer water until you reach a temperature of 90-95°C.
In the summer, we recommend its consumption with ice water!
Once opened, it is recommended to store it tightly closed in the refrigerator at a temperature of 5°C.
