Description:

日本深蒸新茶 粹香煎茶 #1410

煎茶经过蒸青、揉捻之后再烘干而成，依据蒸青的时间分为普通煎茶和深蒸煎茶两种，特征为针状叶形。深蒸煎茶其蒸青时间为普通煎茶2-3倍，超过60秒，所以名为深蒸煎茶，是特别适合孝敬老人的茶。深蒸煎茶的茶叶较普通煎茶更为细碎。

煎茶属大叶型的日常用茶，内含维他命C，绝对是健康饮品之一，很受时下日本青平一族的追捧。

Deep Steamed Suiun Sencha Japanese Tea #1410

Sophisticated and balanced sencha with a hint of sweetness, subtle aroma, and refreshing aftertaste. Grown, harvested, and processed by traditional farmers in lush-green highlands of Kyushu island, southern Japan.

Deep-steaming boosts sencha's savory (umami) taste. It also lowers astringency and yields a smoother tea with a deeper color and bolder flavor. Leaves are rolled multiple times before drying. The rolling process yields a finer texture tea and breaks off their very tips, which you can see as tiny tea particles.

The process adds to the tea's benefits since you also ingest the smaller particles when drinking this tea and metabolize more of its nutrients.

Sencha is a type of Japanese Ryokucha which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan.

Sencha is made by steaming, rolling, and then drying. According to the steaming time, it is divided into ordinary sencha and deep steamed sencha. It is characterized by a needle-like leaf shape. The steaming time of deep steamed sencha is 2-3 times longer than ordinary sencha, which is more than 60 seconds, so it is called deep steamed sencha, which is especially suitable for the elderly. The tea leaves of deep steamed sencha are more finely chopped than ordinary sencha.  Sencha is a large-leaf tea for daily use. It contains vitamin C. It is definitely one of the healthy drinks. It is very popular among Japanese people.