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Sencha (Winner in the 64th hand-rubbed Sencha Competition in Kansai)

This is the winner in the 64th Hand-rubbed Sencha Competition in Kansai where held in Nagoya Wink Aichii in 7th September 2011. There are 261 Sencha exhibits in this year. Our company's president participated and successfully bid the Winner Sencha. This sencha is made by Mr. Nobuhiro Imanishi in Nara 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 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 high marks in all four categories (189points). Brew it at lower temperatures(70c). 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 (Asahi-can in wooden box)
5,000yen
 
80g (Pull top can in wooden box)
3,000yen
 
100g (Package)
3,000yen

Matcha(The winner in the 64th Hand-rubbed Sencha Competition in Kansa)(Tencha category) named Gracios of the court

This is Matcha by grinding the winner Tencha of the 64th Hand-rubbed Sencha Competition in Kansai where held in Nagoya Wink Aichi in 7th September 2011. There are 190 Tencha exhibits in this year. Our company's president participated and successfully bid the winner Tencha. The tea is produced heartily by the Ms. Keiko Nakata in Ayabe city Kyoto prefecture. 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. The Tencha are examined from five points of view: aroma, shape, taste, color of water and color of tea leaves. This product scored the high marks in all five categories.


30g
1,500yen

This is the winner in the 64th Hand-rubbed Sencha Competition in Kansai where held in Nagoya Wink Aichi in7th September 2011. There are 54 deep steamed Sencha exhibits in this year. Our company's president participated and successfully buys The Minister of Agriculture, Forestry and Fishery awarded champion deep steamed sencha.

This sencha is made by Tea workshop Kahada in Matsuzaka city in Mie prefecure.
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. Teas are examined from four points of view: aroma, shape, taste, and color of water. This product scored full marks in all four categories (200points). Brew it at lower temperatures (80°C). It gives water a bright deep green color, which is peculiar to deep steamed tealeaves, a thick, sweet aftertaste, and the delightful strong aroma of a tea. Just one sip gives a sense of satisfaction. This is a blissful tea.


120g (Asahi-can in wooden box)
8,000yen
 
50g (Pull top can in wooden box)
4,000yen
 
50g (Package)
3,500yen
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