What is Sencha?
Sencha (煎茶) is the most popular tea in Japan and is unique in its distinctive emerald colour and grassy, vegetal taste. Directly translated as `brewing tea´, 80% of all green tea produced in Japan is considered Sencha. After being picked, the tealeaves are immediately steamed for about 40 to 50 seconds to prevent them from oxidising. The tea is then rolled in several processes: rough rolling, strong rolling, middle rolling and finally fine rolling. This transforms the leaves into the beautiful needle shapes that are typical of Japanese tea.
Mr Nakai’s family has been farming tea for seven generations. 26 years ago, he began farming organically after discovering high levels of pesticides in his blood. This news inspired him to grow tea in a safe and natural way, and he drastically transformed his farming methods in order to create what is known today as Organic Nakai Seicha Uji green tea. His teas are now certified by the Japanese Agricultural Standard (JAS). Although weeds are a problem, effective composting and long hours in the tea field, along with a deep respect for the environment, enables his tea farm to thrive by working together with the ecosystem. Mr Nakai believes that without weeds, there is no tea.