Sencha: 14 days Covered 2019 First Flush
40 g / 1.41 oz
contains 10 servings
By covering for 14 days, we can call the tea “Kabuse cha”. By putting the enough organic fertilizer in the soil and covering the black fabric for the certain periods, the leaves can retain the amino acid inside which create the taste we call “umami” And by shutting the sun, leaves try to get more sunshine and increase the crorofill, which turns the color of the leaves into darker shiny green.
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