Dark tea and light tea

All matcha can be eaten as light tea, but since dark tea is deeply kneaded and eaten, low-grade products with strong bitterness and astringency are not suitable, and among matcha, high-quality products with a particularly high-quality and elegant aroma and mellowness are preferred. It will be rare. In our garden, "Tea gold"Is for both dark and light tea,"fanThe following is recommended for light brown.

What are the ingredients?

The raw material for matcha is Tencha, which is different from ordinary green tea. The tea is covered for at least 20 days before it is picked, and the fresh leaves are steamed and dried without rubbing. Similar to Gyokuro, the tea leaves covered before harvesting are steamed and dried in a Tencha furnace. The shape is similar to green laver because there is no process of kneading the tea leaves like sencha. The scent has a unique scent like gyokuro, and is characterized by a moderately fragrant scent.