Our Australian Sencha tea is grown and harvested in Wangaratta, Northern Victoria, and is the first teas harvested for the season after the plant has been dormant over the winter. The plant continues to absorb nutrients into the roots and leaves enhancing the abundance of nutrients and flavours, which are essential to the growth of both spring shoots and new leaves. This Shincha, or “new tea” has a low catechin and caffeine content, making it less bitter and astringent than many other green teas, and it also tends to have a higher content of amino acids, which give it full-bodied flavour and sweetness

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Our Australian Sencha tea is grown and harvested in Wangaratta, Northern Victoria, and is the first teas harvested for the season after the plant has been dormant over the winter. The plant continues to absorb nutrients into the roots and leaves enhancing the abundance of nutrients and flavours, which are essential to the growth of both spring shoots and new leaves. This Shincha, or “new tea” has a low catechin and caffeine content, making it less bitter and astringent than many other green teas, and it also tends to have a higher content of amino acids, which give it full-bodied flavour and sweetness
Our Australian Sencha tea is grown and harvested in Wangaratta, Northern Victoria, and is the first teas harvested for the season after the plant has been dormant over the winter. The plant continues to absorb nutrients into the roots and leaves enhancing the abundance of nutrients and flavours, which are essential to the growth of both spring shoots and new leaves. This Shincha, or “new tea” has a low catechin and caffeine content, making it less bitter and astringent than many other green teas, and it also tends to have a higher content of amino acids, which give it full-bodied flavour and sweetness
8月 31, 2017 LOVE TEA

Our Australian Sencha tea is grown and harvested in Wangaratta, Northern Victoria, and is the first teas harvested for the season after the plant has been dormant over the winter. The plant continues to absorb nutrients into the roots and leaves enhancing the abundance of nutrients and flavours, which are essential to the growth of both spring shoots and new leaves. This Shincha, or “new tea” has a low catechin and caffeine content, making it less bitter and astringent than many other green teas, and it also tends to have a higher content of amino acids, which give it full-bodied flavour and sweetness ????

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