Sencha – Special

Description

Tea rich in refreshing notes. Grassy taste and an aromatic fresh smell. One of the well known and most popular green teas.

As with all green teas, heat is used to process the leaves from which Sencha tea will be made. In this way, the oxidation process is stopped, and the fresh green note remains in the taste of the tea itself. Heat deactivates enzymes that cause oxidation.

Unlike many teas that are processed by “baking” the leaves, i.e. heating them in large pans or specialized machines, heat in the form of steam is used for this green tea. This method of leaf processing preserves more of the herbal, fresh flavors that Sencha is known for.

The steaming process can take about 40-80 seconds. This is the standard steaming time for the leaves. While of course, on the other hand, there are producers who have specific times for that process (much shorter or much longer than usual) in order to get the desired flavor profile.

This green tea is relatively new in the history of tea, and began to spread in the second half of the nineteenth century. Back then, they exported a lot of it to the United States. Tea was the second largest export from Japan after silk. Today, Sencha is also produced outside of Japan, and there are many plantations in China that produce Sencha tea.

• Country of origin: China

HOW TO PREPARE TEA?

Pour 250 ml of 70-80ºC water over one tea bag and steep for 2-3 min.