All senchas are grown in the spring. The earliest harvests are known as Ichiban-cha or Shincha, meaning 'New Tea' or 'First Tea.' These 'first flush' teas are generally considered to be the best.
Sencha may be harvested by hand or by machine, but (because of high labor costs in Japan) it is usually harvested by hedge-clipper-like machines or by lawn-mower-like machines. After harvest, it is partially processed on the farm and then brought to a factory for steaming. The amount of steam determines the type of sencha that will be produced and the type of flavor profile it will have. Asamushi sencha is lightly steamed, which means it is steamed for about 30 seconds. This results in a delicately grassy flavor.
First flush Asamushi Senchas have a more brisk flavor than other senchas.
Sencha may be harvested by hand or by machine, but (because of high labor costs in Japan) it is usually harvested by hedge-clipper-like machines or by lawn-mower-like machines. After harvest, it is partially processed on the farm and then brought to a factory for steaming. The amount of steam determines the type of sencha that will be produced and the type of flavor profile it will have. Asamushi sencha is lightly steamed, which means it is steamed for about 30 seconds. This results in a delicately grassy flavor.
First flush Asamushi Senchas have a more brisk flavor than other senchas.
