This is the winner in the 72nd Hand-rubbed Sencha Competition in Kansai where held in Kyoto Prefecture Jyoyo city JA Zen-Nou Kyoto tea center in 5th September 2019.
There are 54 Deep steamed sencha exhibits in this year.
Our company successfully buy Awarded Deep steamed sencha.
This Deep steamed sencha is made by Mr. Touru Nakasumi in Matsuzaka City in Mie prefecture.
A rich taste and beautiful deep steamed 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 198 points in all four categories.
Brew it at lower temperatures (75℃). It gives water a golden 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.
This is the winner in the 72nd Hand-rubbed Sencha Competition in Kansai where held in Kyoto Prefecture Jyoyo city JA Zen-No Kyoto tea center in 5th September 2019.
There are 196 hand-rubbed sencha exhibits in this year.
Our company successfully buy Awarded hand-rubbed sencha.
This hand-rubbed sencha is made by Mr. Youhei Tanaka in Wazuka town in Kyoto prefecture.
A rich taste 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 180 points in all four categories.
Brew it at lower temperatures (70℃). It gives water a golden color, which is peculiar to hand -rubbed 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.
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