Benifuuki Green Tea Classic - Get Anti-Allergy benefits and great taste

Benifuuki green tea contains the highest level of o-methylated catechins of all the Japanese teas.

The cultivation process for Benifuuki, cultivar, was originally intended to produce black tea. The oxidizing process of making black tea destroys o-methylated catechins. Processing this tea as green tea allows the catechins to remain, interestingly the level of catechins are found to be higher in the second flush than first flush. Our Benifuuki green tea Classic is second flush non-oxidized green tea produced in Shizuoka. 

This boutique product has a small production run and the producer has not applied for organic certification at this time.

Second flush, Shizuoka  approximately 1800mg
Brew in boiling water at 100℃/212℉. Steep 1 to 2 min.

This higher brewing temperature releases more methylated catechin which tastes strong with a noticeable level of astringency. If a less strong flavor is preferred, we recommend adjusting temperature down or adding ginger or milk if that meets the taste profile desired.

Click here to read more about Benifuuki green tea

Category	Sencha
Cultivar	Benifuuki
Shading	Full-sun
Harvest	Second
Type	Asamushi
Steam level	2-5
Steam Temperature	100°C / 212°F
Drying temperature	5
Grade	Classic
Organic	Naturally grown, not certified organic
Region	Shizuoka
Form	Loose leaf
Weight	100g (3.52oz)
Note	Very popular tea for pollen seasons