Decaf Green Tea
Country of Origin: China.
Region: Hunan Province.
Altitude: 1500 - 4500 feet above sea level.
Grade: Sencha - Made to Japanese specifications
Manufacture Type: Non fermented, Traditional steamed, Pan dried and polished.
Cup Characteristics: Good green tea flavour with longish Sencha leaf style. All the goodness of green tea without the caffeine.
Infusion: Tending light and green.
Ingredients: Decaf green tea.
Antioxidant Level: Medium.
Caffeine Content: Naturally decaffeinated using CO2.
There is an old Chinese saying that there are seven matters related to the starting of a family's life: firewood, rice, oil, salt, soy sauce, vinegar, and tea. In the villages tea was brewed as follows. A clay teapot was filled 1/3rd with tea leaves, and fresh spring water was drawn and heated to about 70 degrees. Water was then poured onto the leaves and immediately poured off. This washed the leaves and started the leaves opening. The pot was then refilled and the tea allowed to infuse for 3-5 minutes. Following this the entire contents (except the leaves) were poured into small porcelain cups. If another cup of tea was required heated water would be poured into the pot once again. To this day, in the countryside of China the tradition remains.
A Guide to our Decaffeinating Process
The tea leaves are moistened with just water and placed under gentle pressure.
Pressurised and heated CO2 is passed through the tea leaves, where it bonds with the caffeine molecules.
Finally, the now decaffeinated tea leaves are dried and packed. With all the leaves intact, delicious.
Heat water to 80Â°C (180Â°F). Place 1 teaspoon of green tea per cup into your teapot, and add 1 for the pot (for a more intense flavour, add a bit more tea). Pour the water into the pot and let it steep for about 3 minutes. Pour into your cup and enjoy.
Alternatively, put the tea in a tea infuser and brew right in your cup. When preparing by the cup, this tea can be used repeatedly - about 3 times.
Some like to brew this straight in the cup without an infuser, but be careful not to drink the leaves at the bottom of your cup. The pattern of the leaves is said to tell your fortune.
Milk not recommended for green tea.
Make as for hot, but add extra tea - a rule of thumb when preparing fresh brewed iced tea is to double the amount of tea used per cup. When the tea has cooled a little, pour over ice. It is important to make it a little stronger as the ice will water it down.
Alternatively, you can cold brew the tea by placing the tea leaves in a jug and adding cold water. Leave to infuse for a few hours (or overnight in the fridge) strain and enjoy. Cold brewing will give a smoother taste.
To make 1 litre of iced tea: Place 6 teaspoons of tea into a teapot or heat resistant jug. Pour half a pint (275ml) of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving jug with cold water. Pour the tea into your serving jug while straining the leaves. Add ice and top up the jug with cold water. Garnish and sweeten to taste.