This tea is very popular with the Japanese, and accounts for 75% of Japan's annual green tea production. This tea undergoes steam drying after being meticulously sorted. This drying process enables the plant to retain all its gustatory, aromatic and organoleptic qualities by effectively destroying the enzyme responsible for oxidizing the tea leaf. Sencha green tea, like all green teas, is rich in vitamin C.
The SENCHA green tea we've selected, though distinctive with its own vegetal, almost marine notes, is well-balanced in the mouth and pleasant even for an unaccustomed palate. Unlike organic Darjeeling green tea, which is very low in theine, it does not tolerate overly long infusion. The same applies to the infusion temperature, which must not exceed 80 degrees, otherwise the result will be a very bitter liquor of little interest.
