sencha teabag

SECHA GREEN TEA WHICH IS A KIND OF STEAMING GREEN TEA PRODCUED IN CHINA SINCE TANG DYNASTY, ITS PROCESSING METHOD TRANSMITTED TO JAPAN BY the Buddhist monk Eisai THEN DEVELOP INTO BEING CURRENT JAPANESE GREEN TEA.NOWADAYS, CHINA,JAPAN AND INDIA IS THE MAIN PRODUCING AREA FOR IT. THE STEPS OF PROCESSING FOR SENCHA IS 1STEAMING FIXATION-2ROUGH ROLLING-3SECONDARY ROLLING-4REFINED ROLLING-5DRYING. PRICKING THE TENDER AND FRESH LEAVES AND BUDS AS MATERIALS,TRYING TO PROCESSING THEM AT THE SAME DAY, IF THE QUANTITY OF LEAVES IS LARGE, STORING THEM IN A WINDED PLACE,KEEPING A CERTAIN TEMPERATURE AND MOISTURE. PUTTING THE LEAVES INTO STEAMING FIXATION MACHINE AT TEMPERATURE 100C STEAMING 30 seconds, Making the leaves soft.After cooling down and throwing off additional moisture on the face of leaves,sending leaves into rough rolling machine, Rolling about 45minutes to make leaves losing weight 50%, the moisture is about 63% to 69%. Afterward, leaves transmitted to Secondary rolling machine,in the role of heating and machine, wipe off the moisture and uncurling the conglomeration to make the shape and developing the aroma. Taking about 20-25minutes,leaves losing weight about 70%. The color of leaves is dark green and shining,tender stems is emerald green.Shape is tight and regular,the moisture is about 32% 34%.It is time to carry the leaves into refined rolling machine at a temperature 90C, the temperature of leave at 40C, rolling about 40minutes, to make the shape more straight and regular, color more pure and uniform, come into being the character of sencha,the leaves moisture is about 13%, tight and straight, have sharp edge of a word, little broken pieces, no cakes, color is emerald green and shinning. Finally, Drying it at temperature 80C about 30 minutes, the moisture of tea leave about 5% tocomplete the production. After cooling down, then packing it in a vacuum package . To keep senchas outstanding charcter three green. Tea leaves is emerald green, the soup is kelly(yellow green). Tea leaves after brewing is turquoise(dark green). Our flavored sencha hot sellin in Europe, America and Japan: Sencha with camomile and pepper mint, Which will bring you more joyful taste and frangrance. Which is very mint and have joyful frangrance and still keeping the fresh and unique taste of Sencha. To brewing this tea: Start with your favorite spring or filtered water. Heat the water to about 180 F, which is when the steam curls out of the kettle. (Or let the water cool from a boil.) Use a teaspoon (3g) for a 6oz serving. Please note, for denser teas this is about 1 teaspoon; for larger-leaf teas this could be up to 2 tablespoons. Steep for 1-2 minutes. Remove the leaves when ready -- rely on taste, not color. Use a large enough strainer basket to allow the leaves to open and release their flavor. Get to know the tea by playing with the amount of leaf, the water temperature, and steeping time. Re-steep to make another cup! FMLs Service for sencha: 1. Making different flavored sencha according to customers requirement. 2. Offer loose leaves tea in bulk or in silk teabag, or grinded powder in single chamber or double chamber teabag 3. EU standard and Organic sencha is available 4. Customers own label is acceptable. 5. Full ranges of packing solution is provided. 6. To sell our brand, win a good discount.