HOME>the 66th Hand-rubbed Sencha Competition in Kansai | |||||
This is the winner in the 66th Hand-rubbed Sencha Competition in Kansai where held in Nara distribution center in 10th September 2013. There are 48 Kabuse exhibits in this year. Our company's president participated and successfully buy Japan Tea Center Association awarded Kabuse .This Kabuse is made by Mr.Tetuhiko Tutui in Nara city in Nara prefecture. Nice and Elegance Kabuse. This is the winner in the 66th Hand-rubbed Sencha Competition in Kansai where held in Nara distribution center in 10th September 2013. There are 69 deep steamed Sencha exhibits in this year. Our company's president participated and successfully buys Japan Tea Center Merchant Union Chairperson awarded deep steamed sencha. This sencha is made by Tea workshop named Kaorihada in Matsuzaka city in Mie prefecture. Good and beautiful deep steamed sencha. This is the winner in the 66th Hand-rubbed Sencha Competition in Kansai where held in Nara distribution center in 10th September 2013. There are 289 Sencha exhibits in this year. Our company's president participated and successfully bid the Awarded sencha. This sencha is made by Mr. Shinichi Yamakado in Odai town in Mie 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. 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. This is the winner in the 66th Hand-rubbed Sencha Competition in Kansai where held in Nara distribution center in 10th September 2013. There are 41 gyokuro exhibits in this year. Our company's president participated and successfully bid the Winner gyokuro. This gyokuro is made by Mr.Shinichi Teniide in Kyoto 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. This is Matcha by grinding the winner Tencha of the 66th Hand-rubbed Sencha Competition in Kansai where held in Nara distribution center in 10th September 2013. There are 116 Tencha exhibits in this year. Our company's president participated and successfully bid the winner Tencha. The tea is produced heartily by the Ms. Atsuko Amano in Nishio 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.
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