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Before the main tea season gets into full gear, master tea makers prepare for the tea contests later in the year. They gather the best young tea leaves by hand so that they retain the great qualities of amino acids and the highest amount of EGCG antioxidants. They carefully process these and then store them until the contest in September. This one brewed exceptionally well, and that is why it is called Master's Mark. It is an honor to offer this special sencha.The Japanese palate is subtle. Senchas have many similar characteristics of steamed vegetal flavors, but there can be significant differences. Knowledgeable Japanese tea drinkers prefer Master's Mark Sencha due to its delicate sweetness and pronounced vegetal flavors, which are indicative of teas from Wazuka Valley, Japan.