This finest quality Sencha Supreme green tea from Ise Bay in Mie Prefecture, Japan is our most revered, award winning tea. The supreme quality of this exquisite tea is delicately cultivated by our exceptionally talented Japanese tea farmers, whose tea expertise has been passed from generation to generation for over 800 years. Our Japanese Sencha Supreme green tea imparts a mellow sweetness, perfectly balanced by a mild and refreshing astringency. The fresh sea breeze of the bay area is reflected in the tea’s complex flavour and intoxicating aroma. Tea region - Ise Bay, Mie Prefecture, Japan Tea brewing guidance - Use ca 200ml of water per 2-3g of tea. Boil the water to 80℃. Steep for 2 minutes.
The Tea Experience A truly sensational cup of tea is a treat for all the senses. Aroma, colour and flavour all play an important role in creating the perfect tea experience. The tea aroma - The dry leaf has a distinctively sweet and fresh aroma with a subtle hint of grassy meadow and fresh spring air. The tea colour - The brewed tea has a transparent green hue with reflections of sunny yellow. The tea flavour - The tea imparts a beautifully mild and refreshing taste with a gently sweet aftertaste and grassy umami notes. The tea ingredients - Pure Japanese green tea. Health benefits - Japanese Sencha Supreme contains exceptionally high amounts of the beneficial nutrient ‘catechin’. A ‘catechin’ is a powerful antioxidant, that can help to prevent cellular and genetic damage by neutralizing unstable molecules - also known as ‘free radicals’. Japanese Sencha green tea is also rich in healthy vitamin C.
Information for tea connoisseurs Sencha green tea is the most popular tea in Japan, representing about 80 percent of Japanese tea production. The Japanese enjoy Sencha hot in the cooler months of winter and chilled during the hot months of summer. We work very closely with our Japanese tea farmers to ensure that only the most exceptional and high quality tea leaves end up in your teacup. Supreme Sencha is grown in full sunlight and is delicately handpicked by skilled tea farmers. When producing Japanese Sencha green tea, the leaves are not ground as with other teas. It is slightly steamed to prevent oxidization of the leaves. Then, the leaves are rolled, shaped, and dried. This step creates the customary, thin and cylindrical shape of the tea leaf which has a very fine and fragile structure. Finally, after drying, the leaves are fried to aid in their preservation and to add flavour.
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