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Fine Sencha (Spider Legs)
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Country of Origin: Japan Region: Shizuoka Prefecture
Grade: Spring Sencha (Spider Leg Sencha) Infusion: Very bright
Manufacture Type: Steamed green tea
Information: This Premium grade is a wonderful tea for everyday as well as special occasions. The young leaves are plucked in early spring and steamed to seal in freshness. The rolling process gives this leaf its needle-like shape, often called 'spider legs'. Best when brewed with water at 160° for 2 minutes. Do not over brew. Use one heaping teaspoon for every 8 ounces. Same Leaves can be infused 3 times.
Hot tea brewing method: This tea can be brewed multiple times, the secret is to use water between 150’F to 160’F. Place 5 heaping teaspoons of long thin leaves into a 3 cup teapot. Let the tea steep for about 1-2 minutes. Pour off the tea completely and begin enjoying a cup of enchantment. The leaves can then be re-infused with water 135 - 160’F and on the third and final brewing use water between 150’F and 180’F.
Grade: Spring Sencha (Spider Leg Sencha) Infusion: Very bright
Manufacture Type: Steamed green tea
Information: This Premium grade is a wonderful tea for everyday as well as special occasions. The young leaves are plucked in early spring and steamed to seal in freshness. The rolling process gives this leaf its needle-like shape, often called 'spider legs'. Best when brewed with water at 160° for 2 minutes. Do not over brew. Use one heaping teaspoon for every 8 ounces. Same Leaves can be infused 3 times.
Hot tea brewing method: This tea can be brewed multiple times, the secret is to use water between 150’F to 160’F. Place 5 heaping teaspoons of long thin leaves into a 3 cup teapot. Let the tea steep for about 1-2 minutes. Pour off the tea completely and begin enjoying a cup of enchantment. The leaves can then be re-infused with water 135 - 160’F and on the third and final brewing use water between 150’F and 180’F.
For more info about tea please visit our Tea Info page.
For a more detailed brewing guide please visit our Brewing Guide page.
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