This is the winner in the 63th Hand-rubbed Sencha Competition in Kansai where held in head tea market of Kyoto prefecture tea cooperative association in 8th September 2010. There are 203 Sencha exhibits in this year. Our company's president and executive participated and successfully bid the Japan Tea Center Association?@awarded Sencha (The first prize winner in the 63th Hand?rubbed Sencha Competition in Kansai ). This sencha is made by Mr. Masafumi Oiwa in Gifu Shirakawa. Participation in the competition starts from fertilizing the soil, paying special care for their honor. First, the farmers enrich the soil with organic fertilizer. After two years, when the soil has become rich enough, they plant cuttings. They rear the plants for about three years. When young leaves sprout, they pick the leaves. Freshness is one of the most important factors for the taste of green tea. Dozens of veteran farmers pick the leaves in the shortest time and the leaves are steamed as soon as possible. The experts rub the steamed leaves to dry. Only by repeating these processes, do these long and thin tea leaves shine black like needles. Teas are examined from four points of view: aroma, shape, taste, and color of water. This product scored the highest marks in all four categories (198 points). Brew it at lower temperatures(70?Z). It gives water a golden yellow color, which is peculiar to hand-rubbed tealeaves, a thick, sweet aftertaste, and the delightful aroma of a true tea. Just one sip gives a sense of satisfaction. This is a blissful tea
120g 6,000yen
80g 4,000yen
This is Japan Tea Production Party Union awarded the first prize winner in the 63th Hand-rubbed Sencha Competition in Kansai where held in head tea market of Kyoto prefecture tea cooperative association in 8th September 2010. There are 55 Deep Steamed Sencha exhibits in this year. Our company's president and executive participated and successfully bid Japan Tea Production Party Union awarded the 1st prize Deep Steamed Sencha . This sencha is made by Mr. Hideki Yoshida in Mathuzaka city. Participation in the competition starts from fertilizing the soil, paying special care for their honor. First, the farmers enrich the soil with organic fertilizer. After two years, when the soil has become rich enough, they plant cuttings. They rear the plants for about three years. When young leaves sprout, they pick the leaves. Freshness is one of the most important factors for the taste of green tea. Dozens of veteran farmers pick the leaves in the shortest time and the leaves are deep steamed as soon as possible. The experts rub the steamed leaves to dry.. Teas are examined from four points of view: aroma, shape, taste, and color of water. This product scored the highest marks in all four categories (197points). Brew it at lower emperatures(75?Z). It gives water a deep green color, sweet aroma like a gyokuro and delightful taste. Just one sip gives a sense of satisfaction. This is a blissful tea
120g 5,000yen
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