After harvesting the fresh green tea ( called Aracha) from our tea farms, we process the tea straight away, but unlike many others we spilt the batches into smaller sizes and do more fluffing, ( the tea is fluffed many times during the process) and before the final stage we stop the process and stores the green tea in large bales in our very large refrigerated store and we keep it at 3-4C until we have orders for the tea. By doing this it will lock in all the goodness of fresh green tea.
To enjoy loose green tea at it’s best you must not use boiling water ! Green tea likes the water to be around 85C. Serve all of the tea at once and drain the pot, then leave the lid part open to allow the hot air to come out. The when you are ready for a second pot, pour some hot water back in and stew for less time (30%) to make a perfect second cup.
This is how we pick our tea leaves, we pluck them off in layers, this way we can get the best from our tea plants, the top shoots are the best for our sencha teas and we scale it down in the amount of passes. You can see the tea leaves blowing into the bag.
Meet some of the Mount Fuji Team:
Mount Fuji International has unique links to food producers in the Shizuoka Prefecture and is totally committed to boosting the profile of this unique and special region. Meet the Suenaga family, they have been producing Quality Green Tea for over 100 years and are now looking forward to the 4th generation of the Suenaga family. All our tea is from the famous Shimizu district within Shizuoka prefecture, our farmers have generations of experience which makes our tea’s distinctive in quality, volume is not a problem to us but mass market cheap bland tea is not what we do.