We can now offer the organic Chinese version of the famous speciality from Japan at an incredibly attractive price! This pleasantly soft, aromatic tea, very similar in appearance and processing to its Japanese counterpart, comes from a small farm near Fusheng Town in the Zhejiang Province. Far away from civilization, contamination can be excluded and controlled organic cultivation can be ensured. Harvesting in the early hours of the morning allows the tea to be processed on the same day, resulting in an extraordinary cup of tea. A remarkable quality and a winner in its class!
Sencha is one of the best-known types of green tea. Originally consumed by Buddhist monks, it is today considered a source of inspiration. Sencha means "steamed tea": Sen = steam, Cha = tea. Firstly, the tea leaves are folded lengthwise while drying on warm trays, and then they are heated in wood-fuelled pans in order to produce the characteristic shape. After the infusion, the full leaf structure can be seen, and the cup has a bright yellow colour. The fresh, grassy flavour and fine tartness are a pleasure for every Sencha enthusiast!
The Japanese traditionally drink this tea with their meals, and it is considered a classical everyday tea. The large-leaved tea is taken from the lower shoots of the tea plant. After brewing, the evenly worked leaf shows its real quality and its fine leaf structure. The taste is very soft, discreet, and slightly grassy. The discreet note makes this tea perfectly suitable both for green tea beginners and lovers.
To meet the increasing demand for organically grown teas, we offer this very fine quality. In Japan, Genmaicha is often brewed in large bowls, and the floating puffed rice, known as Blossom or Flower, is enjoyed as a snack for "a little hunger in between." The puffed rice can also be sieved out according to preference. Our quality is based on a high-grade Sencha from Kagoshima Prefecture, produced in the Kirishima region. It has a fresh taste with sweet, caramel notes.
This Japanese green tea, which is produced under special conditions, is grown primarily in the Shizuoka District. “Gaba” means gamma amino acid and “long” is taken from “Oolong”. The origin of this tea lies in the “National Tea Research Institute”, where a project was created to find out whether tea could be preserved for a longer time. Nitrogen was thus added to a traditionally produced, fresh tea, which was then stored in sacks for 14 to 15 hours. The product which resulted had a much higher “Gaba” content than conventional Sencha does. The leaf is rough, open and slightly worked, it presents a brassy infusion with a soft, tangy bouquet and subtle buttery echoes.
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