This large leafed tea comes from China rather than Japan, the Chinese products mimics the Japanese method of Sencha production perfectly.
A well-structured leaf, lemon-yellow in the cup, and an unusual mild and round bouquet, some Sencha teas can be a little on the astringent side. It is a taste that some of the Japanese Sencha can are not always appreciated by the western palate.
The Tea is decaffeinated using High Pressure Extraction with ‘Overcritical’ CO2; this protects from oxidation and means that there is no unpleasant aftertaste. A slight loss of raw material occurs but a better flavour and full colour are the most significant results of this process.