Uji Sencha or Uji "Boiled Tea" is a Japanese Green Tea with tightly rolled, needle-shaped leaves that are harvested in early Spring (April) in Southern Kyoto. Usually tea leaves harvested in the early spring are processed into hi-quality Matcha and Gyokuro green tea because the tea leaves developed a perfect balance of sweetness and astringency. But this high quality tea leaves were harvested in early spring and were processed into our high quality grade 1 Uji Sencha green tea. 

The tea leaves are first steamed and further processed with hot-air drying and finally pan-frying. 

Harvested near the southern part of Kyoto, our tea leaves are 100% organically grown with chemical free biomass and water.

Tea Plantation:

Nagata Sencha is produced by the Nagata Family who unlike most farmers was the first to produce Organic Tea in Uji Chaen, Japan. The Early Spring Matcha is the best ceremonial grade Matcha in Japan. Instead of using fertilizers, chemical, animal manure, herbicides or pesticides to fertile their tea garden soil, the Nagatas have discovered new agricultural methods to nurture tea plant that will produce tea twice as long a period of time and twice as powerful as their nutritious value.

The Nagata Family's passion, dedication and perseverance to make the finest tea have finally paid off. Now, we can enjoy green tea from Uji's centuries old tea plantation that is respectfully referred to as Uji-Chaen.

Quality, Flavor, Aromas:

Quality, Aromas, Color, Flavor of sencha is highly variable, and depends not only on origin but also the processing method

Aromas It is important to know that the aromas of tea leaves came from both the natural tea leaves itself and from the boiling fire process. Our Sencha product is processed by a controlled specialized steaming method which not will only the preserve the tea leaves quality and natural fragrance but to be able to blend the natural tea leaves aromas in harmony with with the aromas from the fire.

Flavor (Taste) Later harvests of Sencha have bitter taste, and generally distinct aromas. Since our Sencha are harvested in early Spring, it has a mildly sweeter taste and strong aromas.

Brewing Method:

Nutrition, Vitamin and Minerals:

*Source came from http://www.drugsinfo.jp/2007/08/13-234400. If the link is broken, please an email to inform us: info@ryu-mei.com 

*Note that the date is collected from boiling 10g of tea leaves at 90C, 1 min, 430ml of water.