rdl wrote:i do like the sencha moe and would recommend it as well, but the chinese sencha the OP is referring to from upton is only $4.60 per 100g. chinese sencha i would think is manufactured by the chinese, but if the japanese borrowed and copied from china maybe today the chinese can make a decent japanese style sencha.
i am curious for the results that sencha said would be posted after the taste test.
OP post mentioned bulk, so 100g @whatever price is not really 'bulk'. Upton offers both organic & regular Chinese Sencha style tea, the non-organic in 1000g size is dirt cheap, cheaper than 'fines' teabag grocery store tea
sencha wrote:I did buy a sample of their Chinese sencha, but I also got some sencha and gyokuro from Japan, just to compare. I didn't spend much money, so if it turns out to be old/stale, that's okay.
gyokuro is a premium/luxury style sencha
, it will always be more expensive due to the extra care in growing & processing...it's at odds with the 'bulk' pricing mission of the OP.
What exactly makes a sencha a sencha? Do any steamed green teas qualify, or is there more to it than that?
After the fall of the Mongolian-ruled Yuan Dynasty in 1368, the custom of drinking tea in China shifted to drinking the infusions of whole, processed tea leaves that had been steeped in boiled water. Sometime during the late 1600s, these less elaborate "steeped tea" preferences of Chinese immigrants started to be adopted by Japanese tea enthusiasts, leading to the eventual spread of Sencha (literally translates as "boiled tea") throughout Japan. A little known fact is that another Japanese Tea Ceremony grew up around drinking sencha in the mid 18th century, known as Sencha-Do.
this link below explains> JapaneseTea_Types
^ http://www.norbutea.com/JapaneseTea_TypesJian-Cha-Shade-Grown-Sencha-Organic-Green-Tea-2011 = gyokurohttps://www.sevencups.com/tea_shop/Jian ... -2011.html
^haven't tried this one, but it's not hugely expensive.
Sencha, a very popular Japanese tea, originally came from China. Historical records from the Three Kingdom Period (190-220) mention that tea was made using high temperature steam for short periods of time. The famous tea master, Lu Yu, wrote the first tea book during the Tang dynasty (618-907). In this book, Cha Jing, he wrote in detail about how to make Jian Cha...
The steaming technique keeps a lot of chlorophyll and amino acids in the tea leaves, so tea made in this way has a very unique character. Chinese people call it Three Green tea, because the dry tea leaves look like jade, the tea liquid is bright green, and the wet tea leaves are spring green. The flavor of steamed teas is grassy, while wok-fried teas are more floral or fruity. Chinese people prefer the wok-fried teas, but Japanese people continue to enjoy steamed teas for the feeling of walking in a springtime field...
Although Chinese people do not drink much Sencha, they produce the majority of Sencha for other countries
It is not that green tea from Upton maybe 'stale' or 'moldy'...it's that they don't even 'vintage' date them, green teas lose their desired 'freshness' faster than any tea, save white & rare yellow teas. Doesn't mean a n00b won't enjoy and older green tea...and while losing their young fresh appeal in as short a time as months after harvest (even in cold storage see this link: http://www.norbutea.com/JapaneseTea_Processing
), you can often get good deals/sale prices on year old, or older green teas. Depends on how demanding you are on the preference for freshness.
Buy samples, as many as you can afford---preferably more than 6g, so you can experiment with steeping time& temperatures
; however as noted, without vintage dating, you have no idea if the samples are even from the same batch as the lose tea they are selling.