GREEN TEA JAPAN
TENCHA UJI OKUMIDORI 30g
Premium Green Tea from Uji.Kyoto.Japan
Tencha is the name of the leaf used to make Matcha.
For producing high quality Tencha the very first, most tender leaves of the spring season are used. The tea plants are covered with black sheets 3-4 weeks before harvest to block direct exposure to sunlight, resulting in leaves that are rich in theanine.
This creates a smooth, mellow and sweet taste.
The leaves are then steamed at 200°C to prevent oxidation, and dried in the factory.
Tencha leaves are very rarely sold in shops as they are usually ground straight away to make high grade Matcha.
The Okumidori cultivar is well-known as a very good cultivar for high grade Sencha, Gyokuro, Matcha.
It is known for its deep, dark green color.
Medium heavy in body with a rounded quality, Tencha is rich in Umami with underlying notes of Zucchini and Peach.
Shaded for a month and usually ground to drinking grade Matcha, Tencha in leaf form is fairly rare.
TENCHA UJI OKUMIDORI
High-grade and hand-picked Tencha from Uji.
Taste: a mix of rich green notes with a tinge of walnuty, gently sweet
Texture: smooth creamy
Harvest: May, 1st harvest (ichibancha)
Cultivar: Okumidori *
Origin: Wazuka town, Uji, Kyoto, Japan
Type: family operated Tea Garden
Sourcing: farm direct
Cultivation: shaded
Processing: steamed, dried, refined into flakes
Caffeine level: Medium
Rich Umami
Weight: 30g net* Cultivar Okumidori dates back to the early 1970s.
The quality of the tea produced from Okumidori is nothing like you’ve tasted before.
The appearance of this tea is translucent, while the color is rich dark green.
Talking about the flavor of this tea, it’s quite clean and revitalizing.
So, if you have a bad day, just drink one cup of Okumidori tea, and it will freshen you up.Quantity
Water Infusion time 1-2 tsp / 250ml 70° 120 secs We also recommend cold steeping 5g / 500 ml of water in the refrigerator overnight: 8-12 hours.