Buy Sencha Green Tea
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Japanese sencha is exceptionally enjoyable variety of green tea for both beginner and veteran tea connoisseurs. A refreshingly light tea, it offers the sensation of a gentle spring breeze combined with a silky zestiness. Sencha is both the perfect pantry green tea to be shared among family and friends, and a stylish gift.
The premium Sencha green tea is made from the first flush leaves in late Spring. It is the green tea most commonly drunk in Japanese households. Left to grow in the sunshine increasing the Vitamin C and catechin content in the leaf. This high-grade green tea is slightly vegetal and a little earthy. Mild and rich with a golden-green colour. Great as a cold brew too!
As a health-conscious senior, my research led me to green tea in the morning and oolong tea in the afternoon after my power nap. I started drinking green tea while serving in the U.S. Air Force in Japan and Yamamotoyama is my everyday companion.
I bought the organic Sencha tea. Very clean pure green tea flavour . I was introduced to your tea at Honda of Canada Mfg . That tea actually was green when brewed, like the colour of a green lawn in Springtime . Can I buy that tea from you what is it called
Sencha is the quintessential organic tea from Japan. Special blending and firing techniques are used to produce this organic green tea, resulting in a rich vegetal flavor and aroma reminding of dark greens such as steamed kale, with moderate bitterness and a slight nutty quality. As is customary with most Japanese teas, this organic sencha exhibits mixed grading, consisting of both small and larger leaf particles.
Kagoshima is a prefecture on the island of Kyushu, in Southern Japan which boasts a chain of active and inactive volcanoes that add to the soil content. Kagoshima is the second largest producer of green tea in Japan, and tea has been growing here since the 1300s. However, much of the world never experiences organic tea from Kagoshima because green tea is so popular in Japan that most tea grown in the country is consumed there; very little is exported. Within Japan, Kagoshima is the furthest distance from the Fukushima disaster. For those concerned with the implications of the Fukushima-Daiichi disaster, we continue to have our organic teas from Japan independently tested for radiation.
Like all true tea, green tea offers many potential health benefits. Research has found that tea (Camellia sinensis) can have many positive effects on human health, including improved cardiovascular function, cancer risk reduction, improved immune function, improved oral health, and help with weight management. Tea is also full of polyphenols, which are a class of antioxidant that help your body maintain homeostasis and balance your stress levels.
We recommend this product for those who desire excellent tasting Japanese green tea without brewing loose leaf green tea leaves. The first infusion results in a very smooth, mellow, slightly sweet-tasting liquid that never becomes bitter. It also offers a very unique slightly roasted odor and after taste. The second steeping is milder and less complex than the first but still very satisfying. The outer resealable package is made of heavy-duty foil which ensures product freshness. We are confident you will like this product so we guarantee your satisfaction.
Hot Brewing Suggestions Place one tea bag in a standard size teapot (please see the image above) or comparable size vessel. Heat the water to 80C (180F) and brew for one to two minutes depending on your desired taste. The tea bag may be infused a second time by using the same temperature water and steeping for 30 seconds or less. Please note that the caffeine content of green tea becomes significantly less after the first steeping. Please be careful when removing the bag from hot water as there is no string and tab attached. We suggest using a spoon.
Price Guarantee Policy: We strive to be the best online retailer of Japanese Green Tea products. Our partnership with the best Japanese green tea farms in Japan allow us to acquire their products at reasonable cost, which we transfer to our customers in form of lower prices. We want our customers to get the best price every time.
There are several theories how green tea cultivation took root in Kagoshima. The most agreed upon is that a Buddhist priest from the Kyoto area traveled to the hamlet of Yoshimatsu approximately 700 years ago to establish a temple, and thereupon cultivated the first camellia sinensis plant. Tea production occurred only in local areas and remained quite small for several hundred years. Later during the Edo Era (1603-1867) the predominant Satsuma clan encouraged tea cultivation on farms for wider commercial purposes. This increased production greatly but the tea quality was poor and most of it was consumed regionally. In 1887 the first tea producers association was instituted in an effort to improve quality, but it was not until the early 1950's that real improvement was achieved. This was when a large contingent of apprentice farmers relocated to the famed Makinohara region of Shizuoka to learn advanced tea growing and processing techniques. After completion of their training the apprentices returned to Kagoshima and theYabukita cultivar (first developed in Shizuoka) was introduced, thus better quality tea production took hold. By 1975 Kagoshima Prefecture was producing significant amounts of green tea. Even so, the quality and taste of Kagoshima green tea remained relatively inferior to that from other parts of Japan because production facilities were still developing their skills. During these years, much of the raw tea production of Kagoshima was shipped to Shizuoka to be further processed and blended with the much better quality teas from that area. Then in the late 1980's the Kagoshima Prefectural Government mounted a concerted effort to improve quality and name recognition by strengthening the Tea Experiment Station and Tea Growers Association. Their efforts have resulted in considerable success.
Due to the broad, flat terrain of Kagoshima Prefecture, long perfectly-aligned rows of tea can be planted and then harvested by mechanical harvesting machines developed exclusively for this purpose. These unique high-volume harvesters are highly efficient and effect a very precise and even pluck of each tea leaf. Presently the Yabukita cultivar represents 41% of total tea production in Kagoshima compared to a national proportion of 76%. Yabukita production is smaller in Kagoshima Prefecture due to the fact that an astounding variety of new camellia sinenses cultivars have been developed there in the last three decades. Twenty eight percent of Kagoshima green tea comes from the Yutaka Midori cultivar followed by smaller amounts from the Sae Midori and Asatsuyu. Others include the Okumusashi, Kanaya Midori, Zairai, Asanoka, and Sakura Jima. Tea leaves from two or more of these cultivars are often blended to achieve the desired aroma and taste balance. The combination of exemplary growing conditions, high-volume harvesting and skilled processing give Kagoshima tea producers comparative advantages over all others in Japan. High quality at reasonable prices have garnered Kagoshima green tea a growing international reputation. It can be concluded that the Kagoshima tea industry is in a constant state of effectively pursuing improvement of total quality management, and that Japanese green tea consumers throughout the world are reaping the benefits.
In modern facilities staffed with proficiently skilled tea artisans, Kagoshima Prefecture produces approximately 26% of the total national output of finished tea, while Shizuoka Prefecture produces 45%, a combination that dominates the production of Japanese green tea. Other areas with limited tea growing and processing potential such as Uji, Yame and Saga each produce only small amounts of the total which makes their green tea relatively expensive due to a restricted supply. Today the majority of Japanese green tea farmers are older than age 60. And while the number of Japanese people interested in becoming tea farmers decreases, large numbers of human labor intensive tea farms are being abandoned. Most areas of Japan harvest their tea crop two or three times per year while Kagoshima tea growers harvest four times, and in some years five times if weather conditions are favorable. With these factors in mind, along with the previously mentioned advantages, Kagoshima Prefecture is likely to remain the second or perhaps become the leading production area in Japan. The future is bright for Kagoshima green tea.
Kagoshima Prefecture is a delightful travel destination. It is easily accessible from all parts of Japan via the Shinkansen (bullet train) or by its international airport located in Kagoshima City. We suggest traveling in the area by car because it makes it possible to tour the beautiful countryside at a leisurely pace and view first hand and close up the ubiquitous and quite impressive green tea fields located throughout the region. Please view the travel suggestions on our Useful Links page. 59ce067264
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