Japan Buddha Ama Cha

A true speciality! The leaves of the plant are harvested from August to October. They are dried in the sun when fresh and then sprayed with water again. The leaves are then fermented in wooden containers for about 24 hoursand then rolled and dried.

The freshly harvested leaves contain glucosides, which are converted into the substance phyllodulcin during fermentation, thus developing the sweet taste with a slight aniseed note.

Ingredients: hydrangea makrophylla

Recommended preparation instructions: To prepare 1 liter of tea, use 10 tea leaves, which are poured with water at a temperature of 80°C. Steep for 1-2 minutes. You can steep the leaves repeatedly.

Country of origin: