Whittington Green Tea No. 17 — 15 pyramid tea bags of 1.9 g

tea is particularly delicate —unlike black tea, it hasn't been oxidized, and its aromatic compounds and catechins (antioxidant polyphenols) are sensitive to heat. Boiling water at 100°C :

• Destroys delicate aromas — vegetal and marine notes are volatile, they evaporate above 80°C.
• It releases the bitter tannins — the tea becomes astringent and bitter, almost impossible to drink without sugar.
• Destroys antioxidant catechins — one of the health benefits of green tea is diminished.

Tip: Bring the water to a boil, then wait 3-4 minutes before pouring —it will be around 75-80°C, perfect for green tea. Or use a kettle with a programmable temperature setting.

Yes, up to twice as much on a quality Sencha like Whittington No. 17. The pyramid-shaped bag allows the leaves to fully unfurl, unlike a basic flat bag. Protocol:

• Infusion 1 — 75 °C, 3 min. Dominant vegetal and marine notes.
• Infusion 2 — 80 °C (slightly hotter as the leaves are already open), 2 min. More floral and sweet, less iodine.
• Infusion 3 — possible on a grand cru Sencha, 85 °C, 3 min. Notes becoming increasingly subtle.

Do not leave the bag soaking between infusions — take it out, leave it aside on a saucer, reuse within 30 minutes.

Approximately 15-20 mg of theine per 1.9 g tea bag when brewed according to the recommended parameters (75°C, 3 min, 200 mL). This is less than black tea (~40-50 mg per equivalent tea bag) and significantly less than espresso (~60-80 mg per cup). Green tea is suitable for moderate daily (2-4 cups per day), including in the late afternoon for most people who are not sensitive to caffeine. Avoid it in the evening if you are sensitive to stimulants—in that case, opt for a caffeine-free infusion such as Lavazza Blue Red Fruits or a verbena/chamomile herbal tea.

Three Japanese green teas with very different profiles:

• Sencha (this product) — early-picked, steam-processed green tea leaves . The most consumed tea in Japan (80% of the market). Vegetal and iodine notes, classic infusion.
• Matcha — finely powdered green tea , shaded leaves two weeks before harvest (high chlorophyll and amino acid concentration), stone-ground. Ceremonial, intense umami notes. Prepared with a chasen whisk . Not available at Cafemalin in 2026.
• Bancha — green tea made from older leaves (late harvest), less expensive, and with a lower caffeine content. It has more rustic and woody notes. Not available at Cafemalin.

Sencha remains the default choice for discovering Japanese green tea and is suitable for all uses (cup, iced tea, cooking).

Yes, a real difference in both practicality and taste :

• Basic flat bag — a flat paper rectangle containing powdered tea (dust or fannings). Brews quickly, but tannins are released abruptly, resulting in limited aroma.
• Whittington Pyramid Bag — transparent nylon mesh in a pyramid shape, 4 times larger in volume, contains premium grade whole or broken leaves. The leaves fully unfurl during infusion, releasing aromas gradually and in a balanced.

The pyramid format has become established in the premium hotel and tea room segment since the 2000s thanks to its superior quality of infusion.

Yes, two other Whittington references in the catalogue:

• No. 2 Black Tea — English Breakfast, blend Assam + Ceylon, malty and honey notes, full-bodied.
• Red Fruit Black Tea No. 13 — black tea flavored with raspberry/blackcurrant/hibiscus, with fruity gourmand notes.