Early Japan
6551

SENCHA "UJI" 2023

2023 Early tea | Japan

TASTING NOTE

Early japanese green tea in essence, in one of the most traditional style from the garden of Uji (Kyôto).

This sencha exudes a concentrated fragrance and expresses a voluptuous sweetness in the mouth, attributes that only the Shincha of Uji (ancestral gardens of Kyôto) are able to offer. This high-end tea comes from a tea garden in the district of Wazuka, in the district of Sôraku, prefecture of Kyoto. Its leaves stretch into long needles and its cooking steamed is asa-mushi (short steaming). It is savored in small sips and is distinguished by the quality of its aromas.
Very nice tea to offer, it goes wonderfully with Japanese pastries.

 

Ingredients: Green tea
Type of tea and origin: Sencha green tea, Kyoto prefecture (Japan)
Can be re-infused: 1 - 2 times



Mottainai - 15% DLUO fin 05/24 / Early Best date end of 05/24
Ref. 6551

SENCHA "UJI" 2023

2023 Early tea Japan

classé dans : Green teas

Early Japan

TASTING NOTE

Early japanese green tea in essence, in one of the most traditional style from the garden of Uji (Kyôto).

This sencha exudes a concentrated fragrance and expresses a voluptuous sweetness in the mouth, attributes that only the Shincha of Uji (ancestral gardens of Kyôto) are able to offer. This high-end tea comes from a tea garden in the district of Wazuka, in the district of Sôraku, prefecture of Kyoto. Its leaves stretch into long needles and its cooking steamed is asa-mushi (short steaming). It is savored in small sips and is distinguished by the quality of its aromas.
Very nice tea to offer, it goes wonderfully with Japanese pastries.

 

Ingredients: Green tea
Type of tea and origin: Sencha green tea, Kyoto prefecture (Japan)
Can be re-infused: 1 - 2 times



Mottainai - 15% DLUO fin 05/24 / Early Best date end of 05/24
Qty - +
16,41 € 19,30 €
Conseil de préparation

PRIX D'ARGENT 2020 - CONCOURS JAPANESE TEA SELECTION

SILVER PRIZE 2020 - JAPANESE TEA SELECTION COMPETITION

"Japanese Tea Selection Paris" is the only Japanese tea competition in France. Each year, many Japanese tea producers participate and the competition is enjoying growing success in France and Japan. Under the direction of the Japanese Tea Ambassador to France appointed by the "Japanese Tea Instructor" association, applicants are judged through rigorous examinations.
The 2 stages of the competition take place in different places and welcome judges from all backgrounds, made up of chefs & future French chefs and other specialists in the catering trade in France (chefs, tea buyers, sommeliers). The assessment is based on 3 criteria: Flavor, Fragrance and Color.

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LEARN MORE ABOUT
En savoir plus sur les thés verts du Japon

LEARN MORE ABOUT JAPANESE GREEN TEAS

Green teas are "non-oxidized" teas, meaning that oxidation of the leaves is quickly stopped after picking. They therefore retain their green color and all their properties. Green tea is produced mainly in Japan and China, each of these countries having its own manufacturing methods and a different aromatic rendering.

In Japan, green tea (Nihon-cha) represents more than 99% of national production and comes mostly from the islands of Kyushu and Honshu. There are different varieties of green teas: Sencha, Genmaïcha, Gyokuro, Hojicha, Matcha, Bancha etc...

The harvest of green tea is made from mid-April to the end of September on 4 harvests.

> The first harvest (April - May), reputed to produce a more refined and less astringent tea than the following ones.
> 2nd harvest (June - July)
> 3rd harvest (July - August)
> 4th harvest (August - September)

Green teas are known for their many benefits and therapeutic properties, which vary from variety to variety. Generally speaking, green teas are rich in antioxidants, vitamins C and amino acids. Among these antioxidants, we can mention the presence of catechin which slows the progression of free radicals in the body and therefore the appearance of cancers.

Sencha is the variety of green tea which occupies the largest share in Japanese production (nearly 70%). With its vegetal and sometimes iodine aroma when grown by the seaside, sencha features needle-shaped leaves with a dark green color. It is produced virtually across the country. Unlike other types of teas which are protected from the sun at some point in their cultivation, Sencha, on the other hand, is fully exposed in the tea fields. 

At LUPICIA, attention is paid not only to the gardens and their method of making, but also through the variety of tea plants used. Although Yabukita is the most widely grown variety in Japan, there are other unique and equally aromatic varieties of tea plants.

During each new tea harvest, mainly from March to June, we buy green teas from selected producers throughout the country. Some tea masters continue to use traditional methods such as leaf roasting and their production is only available in small quantities.

The passion and know-how of producers who continue to cultivate and research new varieties and flavors allow Japanese teas to be recognized for their high quality and finesse. Japanese tea is an integral part of daily life in Japan, it is consumed every day whether in hot or iced tea.