Powdered Sencha

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Green Tea

 

Powdered Sencha

 

Organic: Shizuoka Organic Tea Farmers Union (SOTFU)


Jien-cha:
completely farmer-grown and processed tea
Tea Farmers: SOTFU

 

Grade: Ichibancha
Oxidation: None
Manufacture: steamed, oven-fired (baked), and milled to a fine powder
Steaming Method: Asamushi (light)

 

Appearance: powder-fine green tea with excellent color
Flavor: very full-bodied with the pungent flavor necessary from powdered tea
Aroma: fragrance is bold and fresh
Liquor: opaque, medium-green colored liquor (see images)

 

Packaging: vacuum-packed in Japan in a classic foil envelope
Net Weight: 30 grams

 

 

SOTFU Tea Harvesting Area
Shizuoka Prefecture, Japan

2018 1st Spring Pluck Ichibancha
(May, June)

Steeping:

 

Japan makes many styles of green tea, and each type requires its own steeping parameters. It is easier to miss-step with Japanese green tea than it is with Chinese green tea because Japanese green teas are more sensitive to water temperature and length of time in the water. Sweetness/astringency in Japanese teas can be influenced by steeping technique. It is important to know what water temperature and steeping time is appropriate for each tea you have.

The reason for this is that premium, spring-plucked Japanese green tea contains a large amount of amino acids and a lesser degree of tannin (which is primarily what makes a tea bitter). Steeping Japanese green tea in cooler water encourages the amino acids to release into the steeping liquid, but not the tannins.

 

The above is an important factor when steeping or whisking both Matcha and Powdered Sencha, as well as leaf green tea.

 

Preparing Powdered Sencha for ‘thin tea’

Use 1-3 bamboo scoops of powdered tea with 2.5 oz of water
Water temperature should be 158°F – 176°F

Whisk with a rapid ‘w’ action, using a 50-100 tine, thin-pronged whisk
The consistency of whisked Powdered Sencha should be thin & frothy

(note that the liquid in the 1 scoop image shows particles at the bottom and has some clarity, while the 3 scoop image looks creamy and opaque)

 

Should you decide to simply infuse Tea Trekker’s Powdered Sencha in water and drink it as a cup of green tea, then the following may help:

 

Infusion Instructions:

Use whatever quantity (weight) of Powdered Sencha that tastes good to you: 1 teaspoons (1 grams) up to 4 teaspoons (4 grams) per 4 oz water

Infuse one time for 1-2 minutes
Water temperature should be 170°F – 185°F
(depending on your preference)

The powdered Sencha will not dissolve in the water, and it will be difficult to strain, even if you have a triple-fine Japanese strainer.

Many Japanese tea drinkers and tea enthusiasts world-wide are therefore simply stirring the Powdered Sencha into the water in the cup and drinking it after a brief moment of infusion. This is often prepared in a small and tall cup of 4-6 ounces, not a chawan. These are sometimes referred to as a ‘sencha cup‘. This is one example of the style of cup that might be used for this service:

 

It may need to be re-stirred if left to sit for a moment, as with the solids in a cup of cocoa.

 

Please note the images of this preparation at the 1 scoop and 3 scoop concentrations as examples of the different opacities.

 

Re-steeping:

Tea Trekker’s Powdered Sencha will not be able to be re-steeped because you will have consumed the finely-milled leaf particles in the first cup of tea.

 

This tea is classified as Jien-cha, a term that means that it has been grown, processed and packed by a tea farmer.

This is an uncommon situation in Japan regarding tea. Most Japanese tea is manufactured in a small or large tea factory by a company that does not own its own tea gardens. Instead, the factory purchases aracha (stable, semi-processed leaf) from various tea farmers and blends different lots of aracha together to arrive at the flavor that they want. These teas are sold under the label of the tea company and the origin of the tea is usually unknown to the consumer.

While it is unusual for a tea farmer to process his own tea, this is an accomplishment that the members of the Shizuoka Organic Tea Farmers Union are proud of. Jien-cha gives them total control over the finished tea, and also allows them to put all their years of knowledge about tea cultivation and manufacture into making truly delicious artisan tea.

 

This delicious powdered tea is produced by our dear friends and expert tea masters at SOTFU. Traditionalists through and through, it is quite unusual for them to offer something new or contemporary. However, the next generation of these tea families is starting to shake things up a bit! This new powdered green tea is representative of the incoming fresh look that the next generation will have on Japanese tea manufacture. And why not!?!

Tea Trekker’s Powdered Sencha is milled from a blend of 1st pluck spring tea leaves that would traditionally be blended into loose leaf Sencha. This leaf has a fresh, vegetal taste, vigorous flavor, pleasant, persistent astringency, and a deep green color.

While not as particular a cultivar and not as demanding a manufacture as our genuine Matcha from Uji Prefecture, this powdered tea definitely has a ‘place at the table’ for those who need tea that has been been powdered to a fine milling. At half the price of Matcha, it is a legitimate option for those who wish to use powdered green tea for casual tea drinking or everyday use. It can also stand up to the addition of milk or other add-ins such as fruit, for instance when blending breakfast smoothies or lattes. This delicious powdered Sencha will also complement, flavor-wise, other ingredients in recipes that call for Matcha (or simply ‘powdered green tea’) such as cookies, cakes and ice cream.

Want to know more?

Shizuoka Organic Tea Farmers Union