Uji Sencha Organic Green Tea 50 gr

Uji Sencha Organic 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 method, which literally translates as “with a lot of effort and patience”, without pesticides and using natural organic fertilizers. A refreshing green tea, with an authentic and vegetal taste.

Tasting – Sight and smell

Uji Sencha organic 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 liquor in the cup is a very deep and bright yellow-green color, slightly cloudy.

Tasting Notes

The characteristic notes of this Uji Sencha organic 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

Uji Sencha organic green tea is brewed in the classic Japanese style, thus, freshly picked 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 lead the leaf to oxidize and allowing for greater processing of plant flavors in the product. After this important stage, the leaves are rolled to enhance their flavours and dried using hot air jets to be ready for use.

Brewing method

Place 4 grams of Uji Sencha organic 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 of water at a temperature of 75°C on the leaves and after a minute you can start pouring the infusion into the cups. To make the most of the leaves and continue the taste experience with this tea, we also recommend making another three infusions of the same leaves with the same quantity and temperature parameters but extending the infusion time by 5-10 seconds.

The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.

As we are talking about a Japanese green tea, 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.

Store in a cool, dry place away from direct sunlight.