A Japanese Sencha tea from Uji, Kyoto in Japan. The tea is produced by the popular Yabukita cultivar and is produced in 2022.
Sencha is the most typical kind of tea in Japan and comes in many shapes and qualities. Kyoto region is the origin of a large amount of Japanese teas. Japanese teas are generally steamed within 24 hours of picking for oxidation to stop, unlike most Chinese teas that are roasted.
Uji, Kyoto, Japan,
Mild and sweet taste.
Green flat short leaves.
- 5 g tea at 70 °C water, 1 minute.
Pour out the last drop between
Second steeping 75 °C, pour directly.
Third steeping 80 °C, pour directly.
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Preparation of Sencha tea