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Sencha
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Chinese name:
煎茶
Pinyin name: Jian Cha
English name: Sencha/broiled
tea
Japanese name:
蒸し茶 |
1.
1. Brief History of
Sencha
China is the
cradle of tea. Originally Chinese ancestors treated tea as herb and
they picked up tender buds from tea trees and chew it. Thereafter
they boiled tea leaves in ovens and drank boiled soap. In about Tang
dynasty (618 AD—917 AD), Chinese found tea can be kept not cankered
by temperature heating and the fragrance will be stronger. This is
the origin of stir fixation.
In tea
processing, fixing is most important procedure. By this procedure,
activity enzyme in tea can be destroyed so that tea can be stored
easily.
There are many
ways of fixing. Steaming is one of earlier ways. It appeared in Tang
Dynasty (618 AD—917 AD).
Steaming
technique was spread to Japan thereafter and Sencha is still a
popular tea of the time in Japan.
Now the said
Sencha is one sort of steamed green teas.
2.
Processing Procedure
Fresh storage,
steaming, rolling (rough rolling, rolling, mid rolling and refined
rolling) and drying.
3. Features of Sencha
Streaming
technique can keep more fragrance of Sencha;
Streaming
technique can make tea soap more rubinette with stronger flavor;
Streaming
technique can retain more chlorophyll, protein, amino acid and other
nutritional materials of Sencha;
It’s easy to
brew up and the nutrition is easier to be absorbed.
4. Sencha we offer
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TJC-001 |
TJC-002 |
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TJC-003 |
TJC-004 |
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