Sencha (煎茶):A beautiful Japanese style green tea steamed, rolled, then gently air dried. New Year’s first flush harvest, some of the best comes from Shizuoka and Kagoshima region of Japan. Sencha’s tender and delicate nature often suffers from being brewed too hot, tasting bitter and spinach-like. Evy cold brews it to preserve the fruity notes and bright aroma she loves.
Chun Mee (珍眉):Hand-shaped into a crescent, Chun Mee (meaning “precious eyebrow”) is an East Chinese style green tea. Grown in the colder Anhui and Jiangxi Province, Chun Mee is sweet and buttery. A comforting and refreshing note shines through when cold brewed. This tea reminds Evy of her hometown and its humid summers.
Bancha(番茶): A darker roast of Sencha, Bancha is picked between late summer to late fall, bursting with a super unique sweetness and nuttyness like brown sugar. Look for the distinctive toasty note when you enjoy Evy’s cold brew green tea.
Keemun (祁門): A common but often overlooked black tea from China’s AnHui and Jiangxi province. Best harvested in the spring and summer, Keemun is often blended into English Breakfast with sugar and milk - which is too bad! Evy loves its naturally luscious sweetness and velvety mouthfeel. And the way its beautiful notes develop gradually on the tongue when cold brewed.
Hibiscus (洛神花): My organic Hibiscus comes from Aswan, Egypt, grown along the Nile on the Egypt-Sudan border. Hibiscus flowers thrive under bright light with bold and red blossoms, then are sun dried. The hot desert climate gives it a juicy, tart, almost cranberry like fruitiness and flavor. When cold brewed, it dramatically decreases in tartness, instead makes almost succulent. Trust me when I say, you will be addicted to my version of Cold Brew Hibiscus in the best way possible.
