Spring Sencha (Organic)
$6.00 – $17.00
Rustic and traditionally, this organic sencha is a spring sencha harvested between late April to early May, exemplifying traditional Japanese sencha. This sencha is spring harvested, making it Shincha (literally ‘New Tea’) – the most valued type of sencha in Japan.
|Taste:||Slightly savoury/umami, Sweet, Grassy|
|Origin:||Tsu City, Mie Prefecture|
|Processing:||Steamed, Rolled, Dried|
|Certification:||JAS certified organic|
What is Sencha?
Sencha (煎茶) is the most popular tea in Japan and is unique in its distinctive emerald colour and grassy, vegetal taste. Directly translated as `brewing tea´, 80% of all green tea produced in Japan is considered Sencha. After being picked, the tealeaves are immediately steamed for about 40 to 50 seconds to prevent them from oxidising. The tea is then rolled in several processes: rough rolling, strong rolling, middle rolling and finally fine rolling. This transforms the leaves into the beautiful needle shapes that are typical of Japanese tea.
About Takeo Tea Farm:
The Takeo family has been farming tea for nearly a century, and in 1985, tea farmer Kazuo Takeo began taking a great interest in the effect that agricultural chemicals was having on the environment. The change in the growth of a bamboo grove next to their tea fields was particularly troubling to him, and at the time, environmental pollution such as acid rain was making headlines.
Takeo-san began to doubt the safety of his pesticides and fertilizers, and so began the decade long process to first convert all his tea fields to organic cultivation, then the multi-year process to certify his tea fields as organic in Japan. Since 2000, the Takeo family has sold only certified organic tea, and today, son Hideyuki continues the legacy created by his father.
The Takeo family is one of a few family-operated artisan tea farms who have had their tea certified by the Japanese government.
JAS (Japan Agricultural Standard) certification mark