This is an excellent example of a typical Japanese Sencha. It is refreshing, grassy with a bright finish. Grown at 600m in the finest growing region of Uji, Kyoto, this tea is a summer harvest that will convert even the most seasoned Chinese green tea enthusiast.
In Japan, in order to arrest the enzyme activity and oxidation process, green teas are steamed rather than pan fired or baked. This process renders the leaves very vegetal and fresh.
Generally more expensive than their Chinese counterparts, Japanese teas are not as common in the North American market.
Region: Kyoto, Japan | Elevation: 600m
Serving: 3g | Temp: 75C | Steep time: 1-2min
Ingredients: green tea
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