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 stop 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, but he first began farming organically 26 years ago after discovering high levels of pesticides in his blood. Following this news, Mr. Nakai was inspired to grow tea using safe and natural, methods, despite 350 years of family tradition. Rigorous steps were taken in transforming his farming methods in order to create what is known today as Organic Nakai Seicha, Uji green tea. His teas are certified by Japanese Agricultural Standard (JAS). Although weeds are a problem, composting them has become a solution. Mr. Nakai believes that without weeds, there is no tea.
How to Brew Sencha