Spring green tea or Winter green tea?
Most tea drinkers blindly think spring tea is better than other harvest, but I have found out that there are different qualities in each harvest and different processing styles that bring out the best of each harvest. Spring tea and seasons. Sencha is a specific style of processing. Typically steamed at the initial processing stage and slowly rolled into dry leaf. This style processing benefit from young tender leaves and high level of amino acids because of brewing practices that follow the processing. It allows the leaf to bring out concentrated tea liquor and full range of flavor. Sweetness, astringency and bitterness in balance. Similarly each processing style is developed to express the best of desired tea type and their particular harvest. If Winter harvest was used for sencha processing, undesired quality in sencha is quite obvious due to nature of sencha processing that expresses dynamic range of flavors and aroma. Winter tea has its own unique quality and cannot be proces