Organic Decaf Sencha (Japan Style) – Green Tea

Organic Decaf Sencha (Japan Style) is proof of how deeply traditional tea culture can influence production even outside its homeland. Although authentic sencha originates from Japan, this tea was grown in Chinese tea gardens, where growers draw inspiration from the Japanese approach to green tea processing.

Farmers grow tea plants at higher altitudes to ensure they receive ample fog, moisture, and sunlight. These conditions slow the growth of the leaves, allowing them to develop a more delicate and complex flavor profile. Emphasis is placed on organic farming – no chemical fertilizers or pesticides are used on the plantations, which positively reflects not only in the tea’s quality but also in its purity.

Harvesting typically takes place once or twice a year. The young, tender leaves must be processed as fast as possible. The entire process relies on brief steaming, a technique typical of Japanese teas. It stops oxidation and preserves the fresh, green character of the leaves. This is followed by rolling into thin needles and gentle drying, which gives the tea its characteristic appearance and flavor.

A unique feature of this green tea is the removal of caffeine using carbon dioxide (CO2). This technology is among the gentlest methods available.
The result is a tea that honors the tradition of Japanese sencha while also bearing the hallmarks of its Chinese origins – delicate, pure, and naturally balanced.

Decaffeination process:

This tea has been de-caffeinated using carbon dioxide (CO2). There exist several methods for decaffeinating tea, but this one is by far the safest. Furthermore, with this method, the tea fully retains its original flavor and health benefits, so it doesn't lose its original quality. A minor drawback may be that this method is among the most expensive, but it's worth it for the fact that the process is entirely natural and doesn't involve any industrial chemicals.

Carbon dioxide (CO2) is a non-toxic, non-flammable gas that's without color and odor. It occurs naturally in the atmosphere and is found in every carbonated beverage. Carbon dioxide is brought to a supercritical state through pressure and temperature, in which it's able to dissolve and bind to caffeine molecules. The soaked tea leaves are brewed in a large-capacity pressure vessel; after pressurization, CO2 in a supercritical state passes through the tea leaves, thereby filtering out the caffeine. Because flavor molecules are larger, they remain unchanged, and the tea thus retains its natural flavor.