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The 66th Hand-rubbed Sencha Competition in Kansai

Gyokuro Kabusea (Japan Tea Center Association awarded Kabuse in 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.
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 (60C). It gives water a bright green color, a thick, sweet aftertaste, and the delightful aroma of a tea. Just one sip gives a sense of satisfaction. This is a blissful tea.

Deep Steamed Sencha (Japan Tea Merchant Union  Chairperson awarded deep steamed sencha in 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 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.
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 194 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.

Awarded Hand plucking 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.
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.

Awarded Gyokuro (Winner in 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 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.
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 160 point . 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.

Matcha(The winner in the 66th Hand-rubbed Sencha Competition in Kansai)(Tencha category) named  Gracious of the court

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.
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.

How to brew competitive tea
1) Deep steamed sencha
Pour hot water into the first cup and please wait until cup is warm. This time temperature of hot water in the cup is about 80C.
And then put 5g deep steamed tea leaf in the Kyusu(tea pot), pour into 80C hot water in the cup. Please keep 40 second in the Kyusu and then pour to you warmed cup. It have bright color and nice umami.
2) Winner sencha
Pour hot water into the first cup and please wait until cup is warm. And then pour to second cup from first cup and please wait until cup is warm too. And then pour to third cup from second cup. Third cup is warm, it time temperature of hot water in the cup is about 60C .In the Kyusu (tea pot) you put 7g tea leaf and then pour into hot water in third cup. Please keep one minute in the Kyusu(tea pot) and then pour to you third cup.
Color of tea is golden and very nice Umami . After taste is very rich!