Органический зеленый чай Сенча

Organic Sencha Green Tea Brewed Tea Leaf -01

Органический зеленый чай Сенча

Органический зеленый чай сенча, изготовленный по японскому стандарту сенча, в основном экспортируется в Японию, ЕС и США. The Sencha Choice Bancha Hojicha Tea Китайский зеленый чай Потеря веса

Продукт Detail

Зеленый чай Сенча

Steamed green tea is famous as its "three green"

the feature of “Jade green of tea appearance”, “Azure green of tea soup” and “Dark green of brewed tea leaves”

Available package reference, more detail reference to service

Health and Safety

What tea is healthy and safe for people to drink without worries?

IFS Internatinal Food

Passed 465 items inspection of EU regulations, 376 items inspection of Organic with EC and USDA international standard.

Organic Food

Forbid to use the transgenosis, irradiation, chemical fertilizers, synthetic pesticides, herbicides and other additives.

Geen Food

Strict confine to use the chemical fertilizers, synthetic pesticides, herbicides and other additives.

General Food

Allow to use the ferticser of chemical fertilizers, synthetic pesticides, herbicides and other additives.

Pollution-free Food

Limit to use the ferticser of chemical fertilizers, synthetic pesticides, herbicides and other additives.

To judge a health food is the test result of pesticide residual, even if organic food, the test result is also postive. Every country has a regulation for their own consideration, we followed up the most strict standard of European Union in the world and even international ORGANIC. We have been conducting the test by international authority EUROFINS .

Our organic certificates are conducted by BCS international institution. We reach to EU, USDA and JAS triple standards and owns all of these three organic certificates. If required, we can issue organic TC certificates for customer's organic trading.

Tea Benefits

Matcha is a treasure, it is also the cure of disease. Its nutrition of tea covers all Seven major food nutrients & Six types of human essential nutrients on the world.

Tea Polyphenol, Amino Acid, Theanine, Catechins(EGCG, ECG, EC, EGC), Protein, Caffeine, Vatamin(C, A, D, E, P, U, K, B1, B2, B3, B5, B6, B11, B12…), Theophylline, Carbohydrate, Tea Polysaccharide, Volatilizable Frangrant Compounds, Minerals(K, P, Ca, Mg, Na, CL, S, Fe, Cu, Zn, Mn, Mo, Ni, Sn, Fo, Co, Cr, F, I, Se, Si).

Production Process

How the sencha has been produced?

01-Picking — When picking Sencha tea by hand, usually stems with a shoot and two or three opened leaves are picked. When picking by machine, usually the picked stems have a shoot and four or five opened leaves. The freshly picked raw tea leaves are still alive and breathing, and give off heat.

02-Fanning and humidifying — If the freshly picked leaves are left as they are, they immediately begin to ferment and heat up. To prevent loss of quality and maintain reshness, the raw leaves are fanned with damp air to help maintain their moisture and dissipate the heat given off by the fresh leaves.

03-Steaming — To halt the oxidizing and fermentation action of enzymes on the leaves, preserve their green color and remove the “grassy” odor, the tea leaves are steamed using non-pressurized steam. The steaming process has a significant effect on the Sencha’s color and quality.

04-Cooling — If the steamed tea leaves are left at high temperature, they will lose their bright color and their flavor and aroma will be spoiled. For these reasons, to preserve the tea’s luster and color as well as flavor and aroma, air is blown over the steamed leaves to rapidly cool them to normal room temperature.

05-Pressing — To enhance luster, color, flavor and aroma, and shorten the first rolling stage, the leaves are pressed while being exposed to dry, hot air from a fan to remove moisture. (This process removes steam dew from the leaves’ surface and increases the drying effect.)

06-First rolling — To soften the leaves and lower the internal moisture content, hot, dry air is blown over the leaves while applying pressure and appropriate friction and compression.

07-Rolling and twisting — The leaves are pressed in a bundle without applying heat to break up their structure and make it easier for the components of the tea leaves to be released when it is made into tea. This process also compensates for any lack of pressing during the first rolling process and moisture content is made uniform.

08-Second rolling — Since the tea leaves wither after rolling and twisting and are still relatively high in moisture and uneven in size and shape, they are rolled while having hot, dry air blown on them. They are then dried and disentangled ready for final rolling.

09-Final rolling — To give the tea leaves their characteristic needle shape, they are rolled in one direction only, similar to the action of manual rolling, while further reducing moisture content.

10-Drying — The leaves have a moisture content of approximately 10-13% after final rolling, and this is reduced to 5% with hot-air drying. This allows long- term storage and further draws out their distinctive aroma.

Tea Variety

Sencha

Sencha is the most frequently drunk and well-known variety of green tea. It is made according to the most common processing methods, hereby the leaves are steamed and rolled to produce crude tea.

Gyokuro

Gyokuro tea bushes are covered with cloth or reed screen approximately days prior to picking. By limiting the amount of light that reaches the new shoots while they are growing, the generation of catechins from amino acids (theanine) is suppressed, resulting in lower astringency and a rich flavor. An aroma, similar to nori seaweed, is one of Gyokuro's unique characteristics.

Матча

Matcha is used in Japan's traditional tea ceremony, and is also used extensively in the making of traditional Japanese confections and various savory dishes. Another unique feature of Matcha is that unlike Sencha and other teas, when one drinks Matcha the leaf is fully consumed.

Tencha

Tencha is mainly used as the ingredient for Matcha. Similar to Gyokuro, the raw leaves(Ichibancha) used for Tencha are grown according to the covered culture method whereby the tea bushes have reed screen or cloth placed over them to block out most sunlight. However, after steaming, the leaves are dried without being rolled. After removing stalks and leaf veins, the tea leaf flecks become Tencha.

Genmaicha

Genmaicha derives its name from the Japanese word for "brown rice", which is rice that still retains the bran covering of the rice grain. The soaked and steamed brown rice is roasted and popped, and is mixed with Sencha or other tea in an approximately ratio. One may enjoy the combination of the savoriness of roasted brown rice and the refreshing flavor of Sencha. Genmaicha has a low caffeine content, making it a suitable tea for children and elderly people.

Hojicha

Hojicha is made by roasting Sencha or other types of green tea, which gives it a distinctive roasted aroma. The tea leaves are roasted in a roasting pan at a temperature of approximately 200 degrees. Through roasting, caffeine is sublimated and the Hojicha becomes less bitter. For this reason, it is said to be a tea that is easy to drink for children and elderly people. One may enjoy Hojicha's savory aroma and clear, light taste.

Tea Direction

How to brew japanese green tea?

Standard Methods for Preparing Green Tea

Sencha Direction Step-1 — 1. Place the tea leaves in the teapot.

Sencha Direction Step-2 — 2. Prepare water at the appropriate temperature. Pour the water from the kettle into the tea cups to bring it to the appropriate temperature and then pour it into the teapot.

Sencha Direction Step-3 — 3. Wait while the tea’s components infuse.

Sencha Direction Step-4 — 4. To ensure the tea’s strength is even, pour a little tea at a time into each cup. Pour the tea until the last drop is poured.

Type of Tea	Amount of Tea Leaves	Water Temperature	Amount of Water ( for one person)	Infusion Time	Second Pot
Sencha (Standard)	2.0g (approx. three-quarter tablespoon)	80-90 0C (small rising high but not straight)	90ml	Approx. 60 seconds	For the second pot,water tem perature should be slightly increased and infusion time shorter.
Sencha (High Grade)	2.0g (approx. half tablespoon)	70 0C (small rising high but not straight)	60ml	Approx. 120 seconds
Gyokuro (Standard)	3.0g (one level tablespoon)	60 0C (small rising wisp of steam)	20ml	Approx. 120 seconds
Gyokuro (High Grade)	3.0g (one level tablespoon)	50 0C (faint wisp of steam)	20ml	Approx. 150 seconds
Bancha	3.0g (approx. one tablespoon)	Boiling water	130ml	Approx. 30 seconds	Boiling water for the second pot also
Hojicha	3.0g (approx. one heaped tablespoon)	Boiling water	130ml	Approx. 30 seconds	Boiling water for the second pot also

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Органический зеленый чай Сенча