2019 First Flush: Sencha Yabukita (Shirasu)
40 g / 1.41 oz
contains 10 servings
The tea field is winding a lot like the big wave in Japan Sea, so we named this tea field as “Japan Sea” The winding landscape cause the flesh breez and the enough sun shine helps tea trees grow healthier.
We placed a lot of the organic fertilizer here which creates lots of amino acid in the leaves. Tea plant itself is really healthy, so we can get the equal size of the leaves which helps to exclude the bitterness.
The sencha tea leaves are plucked in the First Flush (first harvest of the year) in Wazuka, Kyoto. The tea leaves are not covered.
Yabukita is the most popular tea variety in Japan, accounting for ~75% of the tea production in the country.
This Yabukita is produced in Shirasu area which is south side of Wazuka in Kyoto.
Sencha Production Process:
After harvesting the specific tea leaves, the leaves are immediately steamed and dried to prevent them from getting fermented/oxidized (which would turn the tea into black tea). The dried tea leaves are rolled into tight twists to reduce moisture in the tea leaves to produce the final loose-leaf tea product.
Caffeine: 12 mg
Catechin/Theanin: 0.042 g
Vitamin C: 3.6 mg