As the most widely produced tea, Sencha comes in countless varieties of flavors, aromas, and forms, depending on the region, climate, soil, cultivars, and processing style.
Another type of Sencha is #Shincha 新茶, or "new tea." This is a special tea sold immediately after harvesting and processing (not sealed and refrigerated for year-round sale like regular Sencha). It retains all the freshness and aroma of the young spring leaves.
So, how to prepare #Sencha?
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When we talk about #Japanese green #tea, we’re faced with an enormous variety of types. So, what are the different kinds of green tea? Today, let’s talk about #Sencha 煎茶.
Sencha accounts for 60% of all green tea produced in #Japan. It refers to an unshaded first-flush tea (first harvest), where only the first 2-3 leaves are picked during spring (late April to early May). The processing method for Sencha was codified in 1738 by Nagatani Soen and is still used today.
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The first breaths of spring in #Japan are carried by its #teas : each leaf telling a story of tradition, craftsmanship, and the land it comes from.
We’re thrilled to introduce our new arrivals!
Hiire #Sencha : a roasted green tea, fragrant and aromatic, perfect for those who love depth in their cup.
#Kabusecha Okumidori by Sueyoshi Tea: a rare, shade-grown tea from Kagoshima, offering a sweet, umami-rich experience.
Organic Black & Oolong Teas: bold, complex, and cultivated with care.
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Teestündchen -
Vorgestellt: ein gutes persönlich geschriebenes Buch über einzelne Tees.
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Ikiya - Japan in Treviso
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