If you've been served a cup of tea in Japan, it's most likelysencha. Sencha is the most commonly consumed and produced tea in Japan, making up 80% of all tea production. The tea leaves are grown in direct sunlight and tend to be harvested in the first or second flush. The leaves of the upper shoots, which are the youngest and of higher quality, are then steamed, dried and rolled into needle-like shapes, which helps to intensify the flavor. However, while most teas are typically blended to produce a consistent, large quantity of tea, this single origin “Fukumidori” tea is a rare single variety tea cultivated in one specific plantation.
To produce this single origin Fukumidori Sayama tea, raw leaves are dried in the sun for several hours to bring out the floral aroma and strong umami sweetness. The leaves are hand rolled, which is rare even in Japan, by a master hand roller of green tea leaves who is one of only two hand roll tea masters in Japan to be awarded the title of Eisei-chasei and has won first prize at a national competition eight times.
Onishi-en has been producing tea since the Edo period in Iruma City, Saitama Prefecture (the largest producing region of Sayama tea in Japan) and use traditional techniques that have been handed down since their establishment 250 years ago.
How to prepare:For the first cup, brew at a slightly lower temperature of 70-80°C for a little more than a minute (this will allow you to enjoy the sweetness of the tea). For the second cup add hot water at 90 °C for 30 seconds (the tea will become a little more bitter, but will have an enhanced aroma). For the third cup, add ice or cold water and wait at least 3 hours to brew a refreshing cold tea.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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