Article number: 2492 Tea: Sencha teas are actually a Japanese specialty. Sen Cha means green tea in Japanese. However, this Chinese Sencha is a genuine alternative to the more expensive Japanese varieties. After being hand-harvested, the tea leaves are steamed for 10 to 30 seconds. This keeps the leaves green, preserves their grassy-floral aroma, and stops fermentation. The leaves are then dried with hot air and rolled in several stages into small, flat, green needles. You can recognize good Sencha teas, like this one, by their typical long, needle-like leaves of uniform size. Rolling the leaves breaks down the cell walls, allowing the released components to then impart their healing properties to the infusion. Sencha has a particularly high content of catechins and bitter compounds. It has roughly the same caffeine content as Gyokuro, Tencha, and coffee. However, the caffeine in green tea has a different effect than in coffee. Due to its interaction with other substances, the effects of caffeine in green tea begin somewhat later, resulting in a more harmonious and lasting effect. Light to dark green tea leaves. The infusion is light green to light yellow and clear. Sencha extra fina has a delicately bitter, slightly grassy taste with a subtle fruity note. The Qingshan tea garden is ideally situated for organic farming on a mountainous peninsula reaching elevations of up to 750 meters, in the middle of a reservoir called Wuqiangxi. No industrial enterprises have established themselves on the peninsula or in the immediate vicinity, whose activities could pose a risk of contamination to the organic areas. Only organic farming is practiced on the peninsula. Screen reader support is enabled. The Qingshan tea garden is ideally situated for organic farming on a mountainous peninsula reaching altitudes of up to 750 meters, in the middle of a reservoir called Wuqiangxi. No industrial enterprises have established themselves on the peninsula or in the immediate vicinity, whose activities could pose a risk of contamination to the organic areas. Only organic farming is practiced on the peninsula. Preparation: 2 min. – 5 teaspoons per 1 liter – 70°–80° Ingredients: Mao Feng green tea from controlled organic cultivation. Origin: China