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Our packaging is 100% biogredable!
We guarantee the highest quality for all our teas.
Japanese tea is a non-fermented tea that does not undergo oxidative fermentation. Immediately after picking the tea leaves, heat them with steam to stop the oxidation. Unlike black tea and Chinese tea, which enjoy the aroma of oxidative fermentation, Japanese tea extracts and enjoys healthy ingredients without oxidation. Therefore, the scent is generally lighter.
The efficiency of extracting the ingredients of Japanese tea varies depending on the temperature. Theanine, a typical ingredient of high-grade tea, is efficiently extracted at low temperatures. Therefore, for this product, we recommend extraction in cold soft water.
Feature of origin
There are two reasons why Mino Shirakawa tea is of the highest quality. It is the highest tea plantation in Japan, and next, fog is generated. Other tea producing areas are from 50m to 400m above sea level. Mino Shirakawa tea, at an altitude of 800 m, is close to the altitude limit at which tea can be cultivated. Due to the high altitude, the temperature difference during the day becomes large, and at night, amino acids are not used for growth and are accumulated in tea leaves. This amino acid is theanine, which is the umami ingredients of tea leaves, and is the only nutrient that regulates autonomic nerves and strengthens autoimmunity. In addition, the generation of fog blocks excessive sunlight and prevents excessive generation of astringent ingredients catechins. Matcha uses a cultivation method in which the tea leaves are covered with a cover, but fog has a similar effect.
Steep temperature: 85°C/185°F
Steep time: 2-4 min.
Great for Iced tea!