Copenhagen Sparkling Tea Company 'Lysergrøn' (Sencha / Green Tea / Citrus)
Item Number: 21146
UPC: 5-713814000047
Country: Denmark
Region: Copenhagen
Estate Grown Wine: No
Grape(s): Sencha / Green Tea / Citrus
Type: RTD Non-Alcoholic
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Residual Sugar(g/L): 40 g/L
Viticulture: Practicing Organic
Lysergøn was created with the intention to add more variety to the Copenhagen Sparkling Tea non-alcoholic range. There is the the dry (Lyserød) and the floral (Blå) and now a more classic, fresh, and citrusy variant.
Lysergøn has complex aromas of citrus, green tea, minerality and apples. The taste is lively and elegant with notes of citrus, lemon grass, earl green sencha, and orange peel. It has remarkable layers and a long-lasting hint of Darjeeling and green apples on the finish. The color is clear with green nuances. Lysergøn is a fresh non-alcoholic aperitif, which also pairs beautifully with oysters, caviar, fish, and seafood.
About West Lake Dragon Well Tea: West Lake Dragon Well green tea has topped the list of the ten most famous teas in China and is characterized by its green color, delicate aroma, mellow taste, and beautiful shape. It has a fresh verdant character with savory, nutty and creamy notes. It is grown in the Zhejiang Province at an altitude of approximately 500-650 meters above sea level. Hand-picked and manually processed by skilled tea masters. Once picked, the loose tea leaves must be hand roasted the same day. A roaster uses his or her bare hands to feel both the heat and the dryness of the leaves.
About Sencha Tea: Sencha tea is harvested in the spring in China’s Zhejiang Province, considered to be the home of green tea. Sencha literally means “roasted tea” in Japanese and is the most popular type of green tea consumed in Japan. It is considered to be one of the most aromatic and delicious of all green teas. It has a delicate and sweet aroma and a fresh flavor, with a mild astringency that adds a lively note.
Green Tea Production: Green tea is made from leaves that have been withered, fixed, and dried. The leaves are plucked, slightly withered, and then immediately heated to preserve the green quality and prevent oxidization. The leaves are generally harvested three times a year with the first flush producing the highest quality leaves.
