Organic Uji Sencha Green Tea is grown in Ujitawara, Uji, Japan. Sencha is grown in many regions, but this crop is considered by many to be the best. The producers of this tea use the Daichi tono Kakutoh, which literally translates to “with much effort and patience,” without pesticides and using natural organic fertilizers. A refreshing green tea with an authentic, plant-based taste.
Tasting – Sight and smell
Organic Uji Sencha green tea leaves are small and needle-like, with a glossy surface and various shades of green, from light green to forest green and sage green. Once infused, they diffuse aromas of spinach, zucchini and vegetable broth, as well as herbaceous notes reminiscent of freshly cut grass and arugula. The liqueur in the cup is a very deep and bright yellow-green color, slightly cloudy.
Tasting Notes
The characteristic notes of this organic Uji Sencha green tea are definitely fresh and vegetal: reminiscent of arugula, spinach, and herbs. An herbaceous and slightly astringent hint is also present, followed by an incredibly sweet and almost buttery umami. The finish is slightly citric, while the body is confirmed oily, with a pleasant density on the palate. The persistence is long and vegetal: it combines umami savoriness with sweetness, leaving a soft mouthfeel.
Place of origin
Uji, Japan
Production
Organic Uji Sencha green tea is brewed in the classic Japanese style, thus, freshly harvested leaves are allowed to wither for a short time and then flooded with very hot steam for between one to one and a half minutes causing “green killing” to take place, which is useful in deactivating enzymes that would cause the leaf to oxidize and allowing for greater processing of the plant flavors in the product. After this important stage, the leaves are rolled to enhance the flavors and dried by hot air jets to be ready for use.
Brewing method
Place 4 grams of organic Uji Sencha green tea leaves (about two teaspoons) in a Japanese Kyusu-type teapot or, in its absence in a teapot possibly with a wide, flat bottom. Pour 200 ml water at a temperature of 75°C over the leaves, and after a minute you can start pouring the infusion into cups. To make the most of the leaves and continue the taste experience with this tea we also recommend making three more infusions of the same leaves with the same quantity and temperature parameters but lengthening the infusion time by 5-10 seconds. The tea can be filtered for ease when tasting and also the infusion times given here above are meant to be purely indicative so one can also adjust according to one’s personal taste. Since we are talking about a Japanese green tea we remind you that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter we recommend, with the same grams of leaves per amount of water an infusion time of about 10 minutes. We recommend storing in a cool, dry place away from direct sunlight.