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*New* CHERRY BLOSSOM GREEN
SPRING BLENDS
TASTING NOTES
AROMA
Mildly grassy and cherry.
PALATE
Notes of hay with sweet cherry finish.
Mildly grassy and cherry.
PALATE
Notes of hay with sweet cherry finish.
7417FLEURS DE CERISIER
Celebrate the cherry blossom season with this Japanese Sencha green tea lightly infused with sweet cherry, and petals for aesthetic – a spring delight!
Cherry Blossom trees (also known as Sakura) are Japanese ornamental trees that bloom majestically in early spring, often forming the basis for numerous cherry-blossom festivals through Japan and across the globe.
In 1912, an incredible gift of 3,000 cherry blossom trees was bestowed on Washington, DC by Mayor Yuko Ozaki of Tokyo. This year marks the 100th anniversary of the gift of trees, commemorated at the annual National Cherry Blossom Festival held in Washington, D.C. every March.
Join us in celebrating this annual display of nature's beauty with a cup of Cherry Blossom Green tea.
This limited-edition blend is available while quantities last - extended by popular demand!
In 1912, an incredible gift of 3,000 cherry blossom trees was bestowed on Washington, DC by Mayor Yuko Ozaki of Tokyo. This year marks the 100th anniversary of the gift of trees, commemorated at the annual National Cherry Blossom Festival held in Washington, D.C. every March.
Join us in celebrating this annual display of nature's beauty with a cup of Cherry Blossom Green tea.
This limited-edition blend is available while quantities last - extended by popular demand!
*New* CHERRY BLOSSOM GREEN
YIELD 50 cups
PRICE $24.95
YIELD 200 cups
PRICE $74.85
MASTER BLENDER TASTING NOTES
Sencha Fukujyu is harvested in the famous tea growing region of Shizuoka Prefecture, adjacent to the mountainous Fujiyama. Our blenders typically select Senchas from the shincha ("new tea") in late May. Top quality Senchas are harvested as young tender shoots every four or five days early in the season, and steamed for 20 seconds to denature the leaf enzymes and prevent fermentation.
Deep olive in colour, the tealeaves are delicate and need to be carefully sifted in the blending process to reduce breakage, which would result in smaller broken leaves and incorrect infusion character.
