A bright, zingy citrus green tea, with delicious coconut notes. Also great as an iced tea.
Japanese sencha, lime peel, shredded coconut and calendula flowers.
Brew 1 teaspoon to 1 cup of 80 degrees water and infuse for 2 - 3 minutes. Remove leaves and reuse 2 - 3 times.
Cold brew method: Brew 1 tablespoon to a 1 litre jug and add cold tap or filtered water. Refrigerate for 2 - 3 hours, remove leaves and refrigerate overnight. Add ice, fresh fruit and mint leaves, if desired.
