This tea master rarity has its origin in a garden near the river Hiki in the district of Wakayama. The dark green leaves, which are shaped like long pine needles, are fascinating. The infusion is light yellow, very clear and with typical fresh grass scent and an intense, highly aromatic taste. Up to three infusions are possible!Due to the small production quantities, we can only offer limited stock!
This tea is from Shizuoka on the Fujiyama mountain slopes, where half of the Japanese tea is produced. This Senchais harvested mechanically in autumn. Stalks and broken pieces are removed by hand. Sencha means "steamed tea". This tea is carefully processed and slightly steamed before rolling and drying. The leaf thus obtains a very fine andfragile structure. The infusion has a shimmering, light olive-green color. The taste is distinct with a dominant note in the aftertaste and ideal for those who like strong green teas. Besides the taste characteristics, this tea is also most cost effective.
Thanks to an excellent cooperation with our supplier, we were able to secure this popular tea from organic cultivation. The wonderful combination of classic Sencha leaf tea, mild Matcha and peeled, roasted rice is found in this lime-colored cup which spreads a pleasant scent of roasted notes. Delightfully smooth in taste, slightly sweet with some hints of caramel, this tea shows its true soul and is highly addictive for those who like a spiced sweetness.
The top tea region Kawane, located in Japan’s most important cultivation area Shizuoka, is where the very finest Tencha is produced in Springtime, based on the cultivars Yabukita and Okumidori. After having shaded the teas for three weeks, the leaves are harvested, briefly steamed, sorted and then dried. As opposed to, for example, Sencha or Gyokuro, the Tencha is not rolled so that as many of its contents as possible are preserved while being ground. You will easily find the result in the cup which unfolds a wonderfully full-bodied flavor, with slightly herb notes but without any bitterness; the powder is brightly green.
We are delighted to be able to offer the ever-growing Matcha fan base yet another top quality from organic cultivation. According to legend, tea has been cultivated in the Uji District since the beginning of the 13th century. The first Matcha is said to have been produced towards the end of the 16th century. Altitudes of 820 feet, calcium-rich soil as well as prevailing ground fogs offer perfect preconditions for excellent and complex green teas. During its preparation, the shining, emerald green Matcha unfolds intensive, matt-green shades, which are crowned by its grass green, creamy foam. The scent is sweet, fruity and its taste aromatic and full-bodied. Owing to its exceptional quality, our Matcha Uji is your perfect choice for the preparation of the traditional Japanese tea ceremony.
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