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Specifications
Certified Organic (NOP/EEC/JAS), Competitive Price, Short Lead TimeSencha, literally meaning, ‘roasted tea’, pertains to the past processing methods used to make this most popular of all Japanese green tea. Today, sencha is initially steam treated before further processing with hot-air drying and finally pan-frying. Over three quarters of all tea now produced in the Japanese tea gardens is in fact graded as sencha, a tea selected for its pleasant sharpness and fresh qualities complementing a leaf of high uniformity and rich emerald colour. However, the flavour, colour and general quality of sencha is highly variable, and depends not only on origin but also season and the leaf processing practises locally employed. It is well known that later harvests of sencha have more bitter qualities, a more robust flavour and generally less aroma. Furthermore, the leaf of late season teas is generally less uniform. Much is said of the shin cha, the earliest becoming available in April in the south of Japan, and sold because of its high vitamin content, sweetness and superior flavour. Most regions make a number of kinds of sencha, which are named according to the kind of processing used. Sencha is the tea most likely to be offered in a Japanese household or restaurant. Certainly sencha is starting to appear outside of Japan in food stores, specialist food shops and even supermarkets. The higher grades of sencha are available from some tea merchants, but the best teas remain largely unobtainable.
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