HOME>the 65th Hand-rubbed Sencha Competition in Kansai | |||||
This is the winner in the 65th Hand-rubbed Sencha Competition in Kansai where held in Mie culture center in 5th September 2012. There are 84 deep steamed Sencha exhibits in this year. Our company's president and executive participated and successfully buy The Director - general of Product Department in Minister of Agriculture, Forestry and Fishery awarded deep steamed sencha. Participation in the competition starts from fertilizing the soil, paying special care for their honor. First, the farmers enrich the soil with organic fertilizer. After two years, when the soil has become rich enough, they plant cuttings. They rear the plants for about three years. When young leaves sprout, they pick the leaves. Freshness is one of the most important factors for the taste of green tea. Dozens of veteran farmers pick the leaves in the shortest time and the leaves are steamed as soon as possible. The experts rub the steamed leaves to dry. Teas are examined from four points of view: aroma, shape, taste, and color of water. (Perfect score 200points) This product scored 199 points in all four categories. Brew it at lower temperatures (80C). It gives water a bright deep green color, which is peculiar to deep steamed tealeaves, a thick, sweet aftertaste, and the delightful strong aroma of a tea. Just one sip gives a sense of satisfaction. This is a blissful tea. This is the winner in the 65th Hand-rubbed Sencha Competition in Kansai where held in Mie culture center in 5th September 2012. There are 84 deep steamed Sencha exhibits in this year. Our company's president and executive participated and successfully buys Japan Tea Center Association awarded deep steamed sencha. Participation in the competition starts from fertilizing the soil, paying special care for their honor. First, the farmers enrich the soil with organic fertilizer. After two years, when the soil has become rich enough, they plant cuttings. They rear the plants for about three years. When young leaves sprout, they pick the leaves. Freshness is one of the most important factors for the taste of green tea. Dozens of veteran farmers pick the leaves in the shortest time and the leaves are steamed as soon as possible. The experts rub the steamed leaves to dry. Teas are examined from four points of view: aroma, shape, taste, and color of water. (Perfect score 200points) This product scored 197 points in all four categories. Brew it at lower temperatures (80C). It gives water a bright deep green color, which is peculiar to deep steamed tealeaves, a thick, sweet aftertaste, and the delightful strong aroma of a tea. Just one sip gives a sense of satisfaction. This is a blissful tea. This is the winner in the 65th Hand-rubbed Sencha Competition in Kansai where held in Mie culture center in 5th September 2012. There are 264 Sencha exhibits in this year. Our company's president and executive participated and successfully bid the Japan Tea Technique Association Awarded sencha. This sencha is made by Mr. Masanori Mukai in Nara city Techno green tea production guild in Nara city. Participation in the competition starts from fertilizing the soil, paying special care for their honor. First, the farmers enrich the soil with organic fertilizer. After two years, when the soil has become rich enough, they plant cuttings. They rear the plants for about three years. When young leaves sprout, they pick the leaves. Freshness is one of the most important factors for the taste of green tea. Dozens of veteran farmers pick the leaves in the shortest time and the leaves are steamed as soon as possible. The experts rub the steamed leaves to dry. Only by repeating these processes, do these long and thin tea leaves shine black like needles. Teas are examined from four points of view: aroma, shape, taste, and color of water. (Perfect score 200points)@This product scored the high marks in all four categories (191points). Brew it at lower temperatures (60). It gives water a golden yellow color, which is peculiar to hand-rubbed tealeaves, a thick, sweet aftertaste, and the delightful aroma of a true tea. Just one sip gives a sense of satisfaction. This is a blissful tea. This is the winner in the 65th Hand-rubbed Sencha Competition in Kansai where held in Mie culture center in 5th September 2012. There are 264 Sencha exhibits in this year. Our company's president and executive participated and successfully bid the Winner Sencha. This sencha is made by Mr. Takeki Okugami in Nara city. Participation in the competition starts from fertilizing the soil, paying special care for their honor. First, the farmers enrich the soil with organic fertilizer. After two years, when the soil has become rich enough, they plant cuttings. They rear the plants for about three years. When young leaves sprout, they pick the leaves. Freshness is one of the most important factors for the taste of green tea. Dozens of veteran farmers pick the leaves in the shortest time and the leaves are steamed as soon as possible. The experts rub the steamed leaves to dry. Only by repeating these processes, do these long and thin tea leaves shine black like needles. Teas are examined from four points of view: aroma, shape, taste, and color of water. (Perfect score 200 points) This product scored the high marks in all four categories (181points). Brew it at lower temperature (60). It gives water a golden yellow color, which is peculiar to hand-rubbed tealeaves, a thick, sweet aftertaste, and the delightful aroma of a true tea. Just one sip gives a sense of satisfaction. This is a blissful tea. This is Matcha by grinding the winner Tencha of the 65th Hand-rubbed Sencha Competition in Kansai where held in. Mie culture center in 5th September 2012. There are 106 Tencha exhibits in this year. Our company's president and executive participated and successfully bid the winner Tencha. The tea is produced heartily by the Mr.Shun Hoshino in Noishio city in Aichi prefecture. Participation in the competition starts from fertilizing the soil, paying special care for their honor. First, the farmers enrich the soil with organic fertilizer. After two years, when the soil has become rich enough, they plant cuttings. They rear the plants for about three years. When young leaves sprout, they pick the leaves. The Tencha are examined from five points of view: aroma, shape, taste, color of water and color of tea leaves. This product scored the high marks in all five categories.
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