Sencha for cold brew tea leaves are plucked in the First Flush (first harvest of the year) in Wazuka, Kyoto.
Sencha Production Process:
After harvesting the specific tea leaves, the leaves are immediately steamed and dried to prevent them from getting fermented/oxidized (which would turn the tea into black tea). The dried tea leaves are rolled into tight twists to reduce moisture in the tea leaves to produce the final loose-leaf tea product.
Caffeine: 12 mg
Catechin/Theanin: 0.042 g
Vitamin C: 3.6 mg
By brewing with cold water, this sencha tastes milder and sweeter. We at d:matcha blend Okumidori and Yabukita at the perfect ratio to produce the freshest aroma and the sweetest taste of this cold brew.
Use 15 g of Sencha for Cold Brew for each liter of water.
The brew takes about 4 hours (or longer). You can brew it in the evening and leave it overnight in the refrigerator for a nice cup of cold brew in the morning.