Green tea is one of those products that is widely renowned for it’s health benefits. High in antioxidants with many studies claiming it can reduce bad cholesterol, prevent certain types of cancer, reduce the risk of heart disease, protect skin against signs of aging, and improve memory and learning ability.
Now whilst many studies are inconclusive and contradictory, I know I certainly feel sharper after a nice cup of Japanese Sencha. But the real reason why I like to drink Sencha is the taste. It’s yummy, especially with rosebuds!
Japanese Sencha differs from Chinese green tea; it’s steamed rather then roasted to prevent oxidization and it tastes slightly more bitter and is mildly astringent. Sencha can be consumed hot or cold; it’s fantastically refreshing with ice in summer.
When brewing a pot of Japanese Sencha with Rosebuds; the key is not to ‘burn’ the leaves. If you use rolling hot water the flavor becomes remarkably bitter very quickly and the lovely grassy flavor will be lost.
Japanese Sencha with Rosebuds- 1 teapot ~ 2 cups - 2-3 teaspoons of Japanese Sencha (I like my tea strong) 6-7 dried rosebuds + extra for garnish boiled filtered water (allowed to sit and cool for 5 minutes) cold filtered water
- Spoon you tea & rosebuds into a teapot or plunger. I use my glass teapot which you can buy from here, here or here.
- Fill up the teapot with about 1cm of cold filtered water. Allow the tea to sit for a few minutes before topping up with hot water. This should stop the leaves from burning and becoming too bitter.
- Allow the tea to seep for 5 minutes before serving.
Enjoy with extra rosebuds if you desire. Yum yum!