Japanese Cherry Leaf Tea
Japanese Cherry Leaf Tea (Sakurabacha) is a caffeine-free, herbal tea with the distinct aroma of cherry blossoms. It is made from Oshima cherry leaves, which are also used to wrap around the traditional Japanese delicacy sakuramochi. The cherry leaves are semi-fermented and dried, and made into a type of oolong tea. It is a tea that can be enjoyed all year round, and with the cherry blossom smell and taste, it is suitable for celebrations.
Volume: 40g
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HOW TO PREPARE CHERRY LEAF TEA:
The dried cherry leaves will unfurl and expand, so it is advisable to have a big enough teapot or container when preparing.
- Place approximately three large leaves (3g) of tea in a 250ml teapot or container.
- Pour 200ml+ of hot water (95-100 °C) into the pot.
- Cover the teapot or container and wait for 30 seconds.
- Stir the tea gently and serve until the last drop is poured out.
- Enjoy your health tea!
You can make a second and third infusion by adding more water, using hotter water and infusing the tea a little longer. To make ice tea, let it stand until cool and then refrigerate.
If the cherry leaves are left too long in the water, the tea will become bitter. It is therefore important to empty the teapot of water between infusions.
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TAKADA TEA HOUSE CHANOKA was established in 1900 by Tsunekiti Takada, who at the time established his first tea garden. Masahiro Takada, the current 4th generation tea master behind the family brand, was born and grew up in Uji, the birthplace of Japanese tea and continues to expand the family business to new markets.
The Takada family have dedicated their life towards growing and marketing innovative tea products. Not only does the family respect old traditions and ways of preparing Japanese tea, but it also actively seeks to introduce new types of tea products to incorporate into modern lifestyles. Using the highest quality tea remains a cornerstone of Takada Tea House Chanoka approach, to ensure each product offers something unique.