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狭山 上煎茶  深蒸し薮北

In classic sencha production, the leaves are steamed optimally to attain that richly intense green colour. A fukamushi sencha ( i.e. deep steamed sencha 深蒸し茶), on the other hand, goes through at least double the duration. This yields a yellowish green tea that is softer, less astringent, less bitter, and with a fuller, smoother mouthfeel. The extra steaming time causes more cracks in the cell walls in addition to the leaf cuticle, allowing a significantly higher release of pectins and other soluble salutary contents in the final liquor, which would otherwise be trapped in the leaf however long the infusion time is. This allows for a dramatically smoother texture and rounder body compared to the classic sencha. We have picked a production from the rich dark volcanic soil in the Sayama area by Master Tanaka. The popular cultivar Yabukita manifests itself distinctly in this Spring harvest. Net weight: 70g (2.5oz) in Kraft-alu pillow