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Made in Uji/Kyoto, Japan.
It’s processed in the same way as sencha, but there is a big difference in how it is grown.During a fixed period before the leaves are picked, the tea plant is covered, usually with a reed-blind, and grown without exposure to direct sunlight for a minimum of twenty days.
Cutting off direct sunlight causes an increase in theanine, responsible for sweetness, and a decrease in catechin,responsible for bitterness, giving is grown with much time and effort and knead by hand.
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