Longcha from Mie
Looking for something unique and that is not entirely green tea but still tastes good? Here we proudly present half oxidized “Longcha” organically grown, from family Takeo in Mie.
The tea has been good from the characteristic features of both black tea and oolong tea. The grower’s own technology has succeeded in producing a unique teas with different flavors. Its soft aroma and just the right sweetness, suitable for both food and refreshments.
The taste experience is close to black tea. The name “Longcha” is mentioned by the grower Takeo.
The farmer Takeo talks about his Longcha here: "Organic Loncha manufactured without steaming. The leaves are oxidized with air, and then they are dried by rolling. Tea leaves are those of Sencha. We use the same equipment as we have for other teas, therefore the oxidation level between oolong and black tea. "
Tea leaves are harvested, and then oxidized in the manufacturing process. Oxidation is determined by the manufacturer’s trained eye and intuition. From year to year, it might be slight variations, but the taste is about the same.
Tea leaves used to Longcha harvested between the end of June to early July. That is, you-bancha (tea from the second harvest).
Picking season : Summer
The amount of tea leaves : 3g
The amount of hot water : 200cc
The temperature of the hot water : 80 ℃
Extraction time : 2 min