What is deep-steamed green tea ?
This method of producing sencha (Japanese green tea) is said to have originated in Kakegawa City, Kikugawa City, and Makinohara City.
The central region of Shizuoka Prefecture has a warm climate and strong sunlight, which resulted in tea leaves that were hard and had a strong astringency. To overcome this astringency problem, tea farmers developed the deep-steaming method.
By extending the steaming time, the tea becomes less bitter, develops a mellow and rich flavor, and the liquor turns a deep green color.
Additionally, because the tea leaves are finer, you can also absorb nutrients that are not easily soluble in water.
Characteristics of Kakegawa deep-steamed green tea
A deep-steamed sencha tea with a mild taste and a rich, vibrant green color
Deep-steamed sencha, a specialty of Kakegawa City, is steamed for two to three times longer than regular sencha, resulting in a milder taste with less bitterness
Furthermore, its rich, vibrant green color and superior aroma are also unique characteristics of deep-steamed sencha
Kakegawa City's proud deep-steamed sencha tea is recognized nationwide for its high quality, winning numerous awards at the three major crude tea competitions and receiving the most regional awards at the National Tea Competition
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