This aromatic tea is processed by the Japanese method - that is, by the method of deep steaming tea leaves. Our lovely tea harvested during the season, which nazyvatsya 'first collection "(mid March - mid-April). To prevent oxidation steamed tea leaves from 30 to 45 seconds immediately after assembly; then gently roll the leaves are formed and dried. The color of tea - from gold to neon; flavor - grassy; taste - from sweet-bitter to the binder, with the presence of a variety of herbal aromas. Tea is rich in antioxidants and is very useful for health, as proven by experts and medical research. Sencha tea is a green (it has more chlorophyll) than Chinese green teas, and has a bitter taste. In Japan Sencha - a very popular drink that is drunk hot in the winter and cooling in summer. This tea strengthens the immune system, relieves spasms of cerebral vessels, stimulates the heart, improves sleep, strengthens the nervous system, relieves depression, increases sexual energy and is struggling with being overweight.

Method of preparation:

1. If it is possible, use spring water or well filtered water, because teast of tea depend upon quality of water.
2. Rinse the teapot with hot water
3. Pour one teaspoon (2 – 3 gm) of tea per 200 ml of water (for 1 person)
4. First, you boil water and let it cools up to 75-80 C0, then pour the water in kettle.
5. If you use the brewing water temperature over 85 C0 - tea becomes strong, shows little bitterness.
6. Brew for 1 - 2 minutes.
7. Then pour in a cup and enjoy the great taste of the Himalayan tea.
8. It can be brewed several times, gradually increasing the time of infusion.
9. Keep the tea in a dry, protected from light and away from food with a strong smell.

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