Stonerolled Roasted Green

£13.95£14.95

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A new type of powdered tea, stoneground and roasted in-house using our stonerolled process.

Stonerolled Roasted Green is made from a blend of sencha and gyokuro from small farms in Kagoshima and Yakushima in Japan, grown without artificial fertilisers or pesticides. We then flash roast the tea at our warehouse in Camden and grind it at a slow speed using traditional granite slabs until it is a fine powder.

This tea has been developed specifically to be made with milk (either dairy or plant-based) which accentuates its best qualities, and can be simply made mixed with cold milk, whisked with warm milk, or made as a shot with textured milk like a latte. In cold milk the tea has the fresh and grassy taste of matcha, with a pistachio nut sweetness from the roast that is brought out even more in warm milk.

ORIGIN
Mr Sakamoto, Kagoshima, Japan
Mr Watanabe, Yakushima, Japan

SIZE OF FARMS (average)
12 acres

PLANTS AND PROCESSING
Blend of sencha and gyokuro, Camellia Sinensis Sinensis. Harvested May 2018. Roasted and stoneground soon before sale.

BREWING METHODS
The following brewing methods are for 1 pint of milk which creates around four servings, but can be scaled up or down:

Cold  – Finely sift 8g of stonerolled tea into a bowl and whisk with 70ml of water that has been cooled to 80°C until dissolved. Pour into a bottle with a cap and add 1 pint (~568ml) of cold dairy or plant-based milk and shake briefly. Drink straight away, or leave in the fridge for up to 24 hours.

Hot –  Finely sift 8g of stonerolled tea into a bowl and whisk with 70ml of water that has been cooled to 80°C until dissolved. Pour into a bottle with a cap and add 1 pint (~568ml) of cold dairy or plant-based milk and shake briefly. Warm and whisk as much of the milk tea as you want to drink in a pan or machine to a maximum temperature of 65°C. Keep any leftover milk tea refrigerated and use within a day.

Alternatively, once the tea has been dissolved in warm water, hot textured milk can be poured over to create drinks of a similar strength to a piccolo, flat white or latte.

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