Plant part: Leaf shoots from the tea plant Camellia sinensis Shape: Needle-shaped Colour: Deep, bright green Infusion time: 3-10 min (a longer infusion time means more catechins and a more bitter taste). Water temperature: About 80 degrees centigrade (for optimal infusion of the catechins). Recommended: Tea-thermometer, see accessories at the bottom of this page.
This type of green tea from Japan is of the highest quality as regards the content of polyphenols. Growing environment, harvest time and preparation method are decisive for the content and preservation of the polyphenols, e.g. the catechins including EGCG = Epi-Gallo-Catechin-Gallat, which is most powerful antioxidant. Sen-(cha = tea) indicates the gentle preparation of the leaves, taking place by means of steaming and roller drying, whereby the valuable contents and antioxidants are preserved in the best possible way. Temperature and infusion time for a cup of tea influences the taste and preservation of the catechins.
Uchiyama is the name of a family who have been growing and producing Japanese green tea of high quality for many hundreds of years.