Sencha Green Tea
The most basic definition of sencha is tea created from leaves that has been steamed, rolled, and dried. Most other Japanese teas can be understood as a way to specify variations in this process: shading the leaves first creates kabusecha or gyokuro depending on the amount of shading; leaving it unrefined and the tea is know as aracha; derivatives from the refining process produce kukicha stem tea and konacha or tea fannings; skipping the final step in the multi-step rolling process creates tamaryokucha; changing the length of the steaming of the leaves creates fukamushicha (deep steamed tea) or asamushicha (light steamed tea): allowing the leaves to grow large creates bancha; and so on.
Shizuoka Tea Production
Shizuoka tea production represents about 40% of Japan's total, and is currently (2020) the largest tea production region in Japan. In the period of rapid economic growth in the period following World War II, Shizuoka became the leading producer of tea helping to make sencha tea a common staple in Japanese households rather than an occasional luxury.
This tea is representative of sencha from Shizuoka, with a rich but slightly bitter flavor with hints of citrus.
- Ingredients: Green tea
- Cultivar: blended
- Harvest: Early May
- Region: Shizuoka
- Package: vacuum sealed bag, non-resealable, Shincha design
About the Yunomi Green Label
Yunomi Green Label explores teas that represent a tea region, type and quality level.
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