Using steam to remove water from fresh tea leaves is the way of water removing to make tea in archaic China. This way was introduced to Japan during the Tang dynasty, and has been using
till nowadays.
Steamed green tea is made by using high temperature steam to destroy the activity of enzymes in the fresh tea leaves, to make it come into the character of "three greens", which is deep green dried leaf, light green soup and blue green infused tea leaves. Our organic sencha green tea comes from 600 meter mountain.
Sencha is one of the steamed green teas. It has the longest history in Japan and is the main drink for Japanese. Because of the special water removing processing, Japanese researches said, sencha green tea remain more salutary components from fresh tea leaves than other type green tea.
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