Fukumidori Single Origin Tea
In Japan, the usual way to make green tea is to stop oxidative fermentation by picking tea leaves and steaming them quickly as soon as possible. The wilt green tea is steamed after the wilt process of evaporating the water of the tea leaves by managing the picked tea leaves in an appropriate environment.
By withering, a flower-like scent is generated when the leaves of the tea are withered.
Traditionally, Japanese green tea was put on the market after blending different species of tea leaves; the base of the blending was “Yabukita” species. Generally, “Yabukita” as the blending base occupied more than 70% of all the green tea on the market.
Recently, however, Japanese people became aware of the delicacy of “The Single Origin Tea”. We enjoy the unique pure taste of one tea species, as people do when they drink black tea or whiskey. On this trend, Agricultural Research Centers throughout Japan are now developing new tea species which are unique in their taste and flavor.
How to brew & store:
Put 5g of Sencha in a pot, pour 180ml of hot water( 80-90°c) and leave for 40 seconds before serving.
Store in a cool, dry place away from direct sunlight (Both before and after opening). Best when consumed soon after opening. Otherwise put in a ziplock bag and store in the freezer.
Place of origin: Sayama, Saitama prefecture