COMPETITION ORGANIC SENCHA
With its light green and golden color, the competition-grade organic sencha of Tsuru san comes from the first haverst of the year and also blends asatsuyu and yabukita together. Full-bodied, fragrant and packed with umami, it balances sweetness and bitterness in a perfect manner, and leaves a wonderful clear honey taste on your palate.
Tsuru san and his son look over their tea trees like dotting parents take care of their children. This patience and dedication is expressed in the way their teas reflect the beautiful nature in which they grow, where bees, wild flowers and a rich, nutrient-packed soil contribute to confer to the tea leaves a unique and distinctive touch.
100% Japanese tea from Saga
Quality and Type
Organic Competition Sencha
First harvest 2021
Yes, Special Farming Products Certification from SAGA prefecture.
A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.
Although there is no official translation of the word “umami”, some call it “savory taste”: it leaves a mild and lasting pleasant brothy after taste and is recognized as one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It also induces salivation and a furriness sensation on the tongue, stimulating the throat, the roof and the back of the mouth.
The natural bitterness of green tea comes from the way it is made. Unlike black and oolong teas, green teas are made from the unfermented leaves of the tea plant, which keeps the antioxidants intact, but also gives them the bitter taste. This bitterness can be regulated with the water temperature : the higher the more bitter and vice-versa.
Caffeine is a naturally-occurring stimulant, found in several plants. Caffeine is water soluble, and is extracted into the brewed cup when preparing tea. In most cases, tea has much less caffeine than coffee.
Catechins are a type of polyphenol (EGCG) and are the main astringency component in green tea, long known as tannins. In order to release more catechins you will need higher brewing temperature at around 80 but this will also increase the astringency and bitterness of your tea because of the caffeine. Dont use such temperatures for Gyokuro.
L-theanine (here referred to as theanine) is an amino acid that has a relaxing, but not sedating, effect. It is renowned for its ability to put you in the ideal state of calm attentiveness. It can sharpen focus, while reducing stress and enhancing overall well-being. Theanine can interact with caffeine, allowing a smaller dose of caffeine to have a stronger effect in terms of boosting concentration and alertness.
The fragrance of a cup of green tea can vary from a highly roasted aroma to a fresh one.
Tea for 2
6g to 8g (0.21 – 0.25oz)
60°C to 70°C (140 – 158F)
2min on first brew, 1min on second brew
The Tsuru Cha En plantation was founded in 1959 by the father of the current business owner, Tsuru Kazuyuki san. Since Tsuru san took over the operations in 2007, the tea production has switched to a 100% chemical and pesticide-free process.
In 2017, they received the Special Farming Products Certification from Saga prefecture. Today, Tsuru san is one of only four green tea producers in Kyushu, along with Irie san in Yame, who grows tea in a completely pesticide-free manner, bringing him ‘above’ organic standards.
Conservation & Packing
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.
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