Grown naturally organic without the use of pesticides or fertilizers, artisan tea farmer Haruo Ogose offers a simple, refreshing flavor with low astringency. Meant to be served unsweetened, the tea balances the saltiness of Japanese cuisine well.
In recent years, many tea farmers in Japan have been experimenting with black tea made from Japanese tea leaves or wakoucha (和紅茶). Due to a lower level of catechin in tea leaves used for making sencha, the amount of catechin that is oxidized to create black tea is lower, resulting in tea with a lower level of astringency. Perfect for drinking unsweetened, wakoucha is gaining in popularity fast in Japan.
Why does sencha tea have more catechin than black tea? This is because in sencha, while the unprocessed tea leaves have less catechin, the catechin is preserved in sencha processing. Theoretically, you could make a very healthy (and very, very bitter) sencha using tea plant cultivars originally meant for black tea...
Name: Naturally Grown Wakoucha, Shizuoka Black Tea