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Sencha Sheep Cheese

Infuse the Green Tea with 500ml 80°C hot water for 2 minutes. Strain the tea leaves and put it together with the Chili, salt, pepper and garlic into a blender and mix it. Enjoy the Green Tea Infusion, it will not be used any more.

Mix the olive oil with the tea leaves-spice-mixture. Cut the sheep cheese into pieces and pour the olive oil through it. Fill it into a non-returnable glass and steep it for around 24 hours. Enjoy with bread and black olives.

  • You need:
  • 6g Bio Sencha
  • 2 garlic cloves
  • 250ml olive oil
  • salt
  • pepper
  • 250g sheep cheese
  • chili