HOME>the 68th Hand-rubbed Sencha Competition in Kansai  

The 68th Hand-rubbed Sencha Competition in Kansai

1st Prize Sencha (Japan Tea Industry Leaned Society awarded in the 68th hand-rubbed Sencha Competition in Kansai)

This is the winner in the 68th Hand-rubbed Sencha Competition in Kansai where held in Gifu Prefecture Ibigawa Town Health Square in 16th September 2015. There are 292 Sencha exhibits in this year. Our company's president participated and successfully buy Japan Tea Industry learned Society awarded Sencha. This sencha is made by Shirakawa North Tea Product Association in Shirakawa Town in Gifu prefecture Good and beautiful hand rubbed sencha.

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. (Perfect score 200points) This product scored 190 points in all four categories. Brew it at lower temperatures (65C). It gives a water a golden yellow color, which is peculiar to hand-rubbed tea leaves,, 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.

Gyokuro Kabusea (Awarded Kabuse in the 68th hand-rubbed Sencha Competition in Kansai)

This is the winner in the 68th Hand-rubbed Sencha Competition in Kansai where held in Gifu Prefecture Ibigawa Town Health Square in 16th September 2015. There are 32 Kabuse exhibits in this year. Our company's president participated and successfully buy awarded Kabuse .This Kabuse is made by Ryoutan Ikiiki farm in Ayabe city in Kyoto prefecture.
Nice and Elegance Kabuse.

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. (Perfect score 200points) This product scored 193 points in all four categories. Brew it at lower temperatures (60C). It gives water a bright green color, a thick, sweet aftertaste, and the delightful aroma of a tea. Just one sip gives a sense of satisfaction. This is a blissful tea.

Awarded Hand plucking Sencha

This is the winner in the 68th Hand-rubbed Sencha Competition in Kansai where held in Gifu Prefecture Ibigawa Town Health Square in 16th September 2015. There are 292 Sencha exhibits in this year. Our company's president participated and successfully bid the Awarded sencha. This sencha is made by Oodaimachi Tea union in Mie 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. 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. (Perfect score 200points)@This product scored the high marks in all four categories (185 points). Brew it at lower temperatures (65). 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.

How to brew competitive tea
1) Winner sencha
Pour hot water into the first cup and please wait until cup is warm. And then pour to second cup from first cup and please wait until cup is warm too. And then pour to third cup from second cup. Third cup is warm, it time temperature of hot water in the cup is about 60C .In the Kyusu (tea pot) you put 7g tea leaf and then pour into hot water in third cup. Please keep one minute in the Kyusu(tea pot) and then pour to you third cup.
Color of tea is golden and very nice Umami . After taste is very rich!