As legend tells, tea was discovered in 2737 B.C. by the Chinese Emperor Sh’eng Nung while he relaxed in the royal garden. When leaves fluttered down from a nearby Camellia sinensis tea tree, it landed in some hot water placed in the garden. The sweet aroma that resulted caught the curiosity of the Emperor, who promptly tasted the serendipitous combination.

 

While the popularity of tea slowly spread throughout Asia, it was still primarily used as medicine, first as an aide in stomach disorders during the 4th Century in China. In Southeast Asia, green tea was used as a natural deodorizer for straw sleep mats. Other cultures depended on tea to ward off pesky mosquitoes during hot sweaty summers or to fertilize plants with its rich nutrients. Historical documents state that it was monks who introduced tea to the Japanese, leading to the development of“chanoyu,” the revered Tea Ceremony.

 

This ceremony is considered a cornerstone of Japanese culture. Tense negotiations between feudal clan leaders were discussed over the calming influence of the ceremony. Warlords often paused before battles to conduct the ceremony for retreat and meditation. While the beverage was initially reserved for royalty and the privileged class, the availability of tea in numerous varieties allowed its consumption to trickle down to the masses. People soon found green tea to have benefits well beyond being a warm, aseptic drink.

 

While all tea originates from the same shrub, there are three categories of tea made distinct by the processing of the leaf:

 

Preparing Green Tea leaves is a slow process that concentrates on removing moisture and retaining its full flavor and aroma. Sencha Naturals’ teas are produced through five separate steps:

 

First, the leaves are steamed to kill oxidizing enzymes and prevent fermentation.

 

The leaves are then dried using a special drier which evenly disperses air and moisture (without heat), making the leaf more malleable.

 

The leaves are then put through a secondary rolling drier to bring the moisture down to 30%.

 

A final rolling drier reduces the moisture to 15%, pressing and drying the leaves to create the unique shapes and flavors of the green tea leaf.

 

The last step is the tea drier, which reduces the moisture content to about 7% while maintaining the quality and aromatics.