JAPAN SENCHA KAKAGAWA

Tending light liquoring, smooth with reasonable depth and body. Often used in ceremonies.

ADD TO CART
100 g	$9.84 / per cup $0.19
250 g	$19.13 / per cup $0.15
500 g	$28.97 / per cup $0.11
1 kg	$54.66 / per cup $0.10
15 Bags	$8.14 / per cup $0.54
24 Bags	$11.83 / per cup $0.49

Category: Green, Teabags

Type: Tea

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Description
Product Information
Brewing Instructions

Sometimes, the finest things in life come full circle. So it is with Sencha, arguably one of the world's most popular green teas. While Sencha is by tradition a Japanese tea variety, green tea originated in China and was found its way to the island nation via traveling monks in ancient times. In 1740 a Kyoto tea master named Soen Nagatani, developed the method of steam processing green leaf, resulting in a very fresh, flavorful cup and Sencha was born. Nagatani's tea quickly took hold, evolving to become a daily drinker, favored by the common populace, as opposed to the more ceremonial varieties of matcha favored by the wealthy. Sencha production became widespread, and so the years safely passed.

900 years of history would change on 11^th of March 2011 with an earthquake, Tsunami and subsequent meltdown of the Daiichi Nuclear Plant in Fukushima Japan. On that day, Japanese tea farming suffered a devastating blow that would see our company, and many others around the world, cease the importation of Japanese teas due to the risk of radioactive material making its way into the supply. Our decision, while heartbreaking, was deemed necessary in light of the fact that food safety has always been our number 1 priority, and continues to be so moving forward.

Thankfully, in the decades preceding the incident, Japan's population had grown large enough to necessitate the importation of green teas for domestic consumption. Subsequently, many Japanese companies had already begun investing heavily to develop Japanese-style tea farms in China, particularly in and around Zhejiang Province. These tea farms, overseen by Japanese tea master, produce Japanese style teas that are as good, and in some cases better, than their Japan grown counterparts. Sencha Kakagawa is one such tea. Remarkably smooth, flavorful and grown in the heart of green tea's original home, China, Sencha has truly come full circle.
Tea Type: Green

Country: China

Region: Zhejiang Province

Grade: Sencha

Altitude: 700'-1500' feet above sea level

Manufacturer Type:Steamed Sencha Green Tea -made to Japanese specifications

Ingredients: Luxury green tea

Cup Characteristics: Tending light liquoring, smooth with reasonable depth and body. Often used in ceremonies.

Infusion: Pale yellow green
Brewing Hot

Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180'F/82'C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Adding milk and sugar is not recommended. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.

Modern Method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 portion control pack for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Adding milk or sugar is not recommended.

Note: Traditionally, the recommendation has been that green tea be brewed at 180'F/82'C. Regretfully, modern society makes it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired brewing temperature -it's the food safe thing to do!

Brewing Cold

Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 portion packs into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1 1/4 cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the bags. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 portion control packinto a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional 1/2 serving. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)