Terza Luna Tè Verde | Bancha Bio^Benifuki Sencha

BENIFUKI SENCHA

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Origin: Japan, Minamikyushu , Kagoshima Prefecture
Harvest: June 2024
Cultivar: Benifuki

This Benifuki Sencha is a Japanese green tea produced from the Benifuki cultivar, a relatively new cultivar registered in '93, which has been found over time to give the leaves a very high percentage of EGCG epigallocatechin gallate (one of the green tea polyphenols with greater antioxidant properties).
In addition, the green tea derived from Benifuki has a high concentration of methylated catechins which, as several studies show (listed in the bibliography below), help to significantly reduce allergic reactions to pollen and other types of allergies.

Aside from its fantastic properties, this Sencha, harvested in June 2024, has a fresh taste with marine notes, in short, a classic Sencha, but of excellent quality, at a reasonable price, also due to the many infusions that can be made with the same leaves.

The Benifuki cultivar adds depth and greater intensity to the taste, perhaps this has something to do with the fact that the first Benifuki were black teas. Discover all the Sencha teas for sale on Terza Luna.

HOW TO PREPARE A GOOD SENCHA

We recommend steeping this tea for 1-2 minutes, you can get up to 3-4 infusions from what we have tried.
But it always depends on how you do it. If you steep the first infusion for 5 minutes, the others will hardly have a decent taste.
So the advice is: first infusion 60-90 sec., then shorter and the following ones increasing from 90 sec onwards.
Water at 70°C.

COLD BREW SENCHA

Japanese green teas are excellent when made into cold brew, that is, with cold steeping.
Instead of boiling the water, put the leaves directly in cold water and let them steep in the fridge for 2-3 hours. Occasionally taste how it's going, when you find the tea to your liking you can strain it. Usually 2-3 hours are enough.
It's a great thirst quencher, perfect for lowering the temperature and facing the summer season.

12-15g of leaves per liter of water.

In vitro and in vivo anti-allergic effects of 'benifuuki' green tea containing O-methylated catechin and ginger extract enhancement

O-Methylated Catechins from Tea Leaves Inhibit Multiple Protein Kinases in Mast Cells