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Spring sencha harvested between late April to early May from the mountains at the edge of Tsu City area of Mie Prefecture Product Info Ingredients: 100% green tea Steaming: Takeo-san steams the leaves for a slightly longer time than usual sencha, so we have classified this as a fukamushicha. Cultivars: Yabukita, zairai (grown from seed) blend Harvest: May Region: Tsu City, Mie Prefecture Pesticide use: Takeo-san uses no pesticides in cultivation and have isolated their tea fields away from other agricultural activities to prevent contamination. Of the some 20k tea farmers in Japan the Takeo family is one of a few family-operated artisan tea farms who have had their tea certified. JAS (Japan Agricultural Standard) organic certification mark on original bag Steeping Notes The amounts below are guidelines. Adjust to preference. Tea: 3 grams (0.11 oz) Water Amount: 100cc (1/2 cup, 3.4 fl oz) Water Temperature: 60-70˚C degrees (140-158˚F degrees) Steeping Time: 1 minute Producer Info Name: Takeo Tea Farm Type: Tea farm, family business Farmer: Hiroyuki Takeo Established: 1925, all fields converted to organic cultivation in 1993, certified as organic in 2000 Certification: JAS certified organic (legally equivalent to USDA, EU, French, Canadian, Australian, New Zealand organic certifications)