Onyx Coffee Lab - Tea - Sedogawa Sencha Green Tea - By Onyx - 60 grams.
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This certified organic green tea is an early spring, first flush production from Mukoujima tea cooperative, a fully-integrated producer that grows, processes and packs all their teas on-site. This tea lot is composed of 100% early-budding saemidori (“vivid green”) cultivar, and it undergoes an asamushi ("light steam") process. Great care is taken to produce unbroken leaves with low dust. The resulting brew yields a fluorescent yellow color with no astringency and a medium-light body. Enjoy a classic steamed green tea profile with notes of pure daikon radish and sea-breeze qualities.

This sencha tea is Mukoujima cooperative’s only asamushi production. They cultivate sturdy tea trees to withstand stress from winter frost. In spring, the early buds are hand-plucked, then fanned to prevent oxidation. The leaves are steamed for 15 seconds, cooled, pressed, tumble-rolled, bundle-twisted, rolled twice into its needle shape, and finally dried to a moisture content of 4%. The result is a fairly crude tea, and before it is imported, it undergoes a secondary process of pan-drying, shaping, and sorting. However you decide to brew this tea offering, remember to use cooler water temperatures around 170°F.

MUKOUJIMA TEA COOPERATIVE North of the Seto River (hence the name, Sedogawa, or 瀬戸川 - "Sedo river"​​) in Shizuoka, Japan, the Mukoujima tea cooperative has been producing agrochemical-free, certified organic tea for twenty years and counting. Their planting approach is distinguished by their signature ippon-zitate method, or "one tree method," where the tea trees are planted farther apart to allow their roots to form deep and robust networks. Given the greater distance and the small cutting size, their tea plants take around 15 years to mature for harvest. The stems are much thicker and their roots are 8 times longer than normal. Mukoujima cooperative’s discipline in maintaining this planting method treats the land with reverence and presents a forward-thinking, ecology-focused mindset.

JAPANESE GREEN TEA In Japan, green tea plants are generally harvested three-four times a year. The first flush harvest in early Spring (around late April to early May) is called ichibancha ("first tea"), and usually brings the best-quality leaves. After plucking, the tea leaves undergo a variety of green tea processes, distinct from the processing that oolong and black teas undergo. The common processing methods for Japanese green tea can include variable rounds of fanning, cooling, tumbling, shaping, roasting, and (most distinctly from Chinese green tea) steaming. Semi-processed green teas, also known as aracha ("crude tea"), are stored in low-humidity refrigeration until they are ordered and ready to be sorted and packaged, at which point the tea is re-fired and refined to increase its shelf life and flavor.

BREW RECIPE HOT (12oz) Tea: 4g Water: 350g Water Temp: 180°F Total Brew Time: 2 mins

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Tea - Sedogawa Sencha Green Tea - By Onyx

$21.00 / 60 grams.

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60 grams.

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Characteristics

CHARACTERISTICS

ROAST

Light

NOTES

Daikon, grilled mackerel, fresh

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Story

STORYarticle-shape

This certified organic green tea is an early spring, first flush production from Mukoujima tea cooperative, a fully-integrated producer that grows, processes and packs all their teas on-site. This tea lot is composed of 100% early-budding saemidori (“vivid green”) cultivar, and it undergoes an asamushi ("light steam") process. Great care is taken to produce unbroken leaves with low dust. The resulting brew yields a fluorescent yellow color with no astringency and a medium-light body. Enjoy a classic steamed green tea profile with notes of pure daikon radish and sea-breeze qualities.

This sencha tea is Mukoujima cooperative’s only asamushi production. They cultivate sturdy tea trees to withstand stress from winter frost. In spring, the early buds are hand-plucked, then fanned to prevent oxidation. The leaves are steamed for 15 seconds, cooled, pressed, tumble-rolled, bundle-twisted, rolled twice into its needle shape, and finally dried to a moisture content of 4%. The result is a fairly crude tea, and before it is imported, it undergoes a secondary process of pan-drying, shaping, and sorting. However you decide to brew this tea offering, remember to use cooler water temperatures around 170°F.

MUKOUJIMA TEA COOPERATIVE North of the Seto River (hence the name, Sedogawa, or 瀬戸川 - "Sedo river"​​) in Shizuoka, Japan, the Mukoujima tea cooperative has been producing agrochemical-free, certified organic tea for twenty years and counting. Their planting approach is distinguished by their signature ippon-zitate method, or "one tree method," where the tea trees are planted farther apart to allow their roots to form deep and robust networks. Given the greater distance and the small cutting size, their tea plants take around 15 years to mature for harvest. The stems are much thicker and their roots are 8 times longer than normal. Mukoujima cooperative’s discipline in maintaining this planting method treats the land with reverence and presents a forward-thinking, ecology-focused mindset.

JAPANESE GREEN TEA In Japan, green tea plants are generally harvested three-four times a year. The first flush harvest in early Spring (around late April to early May) is called ichibancha ("first tea"), and usually brings the best-quality leaves. After plucking, the tea leaves undergo a variety of green tea processes, distinct from the processing that oolong and black teas undergo. The common processing methods for Japanese green tea can include variable rounds of fanning, cooling, tumbling, shaping, roasting, and (most distinctly from Chinese green tea) steaming. Semi-processed green teas, also known as aracha ("crude tea"), are stored in low-humidity refrigeration until they are ordered and ready to be sorted and packaged, at which point the tea is re-fired and refined to increase its shelf life and flavor.

BREW RECIPE HOT (12oz) Tea: 4g Water: 350g Water Temp: 180°F Total Brew Time: 2 mins

Roaster Detail

Onyx Coffee Labarticle-shape

Estabilished:

2012

Owners:

Jon and Andrea Allen

Awards:

2020 US Brewers Cup Championship – 1st place, Elika Liftee 2020 US Barista Championship – 1st place, Andrea Allen 2020 US Brewers Cup Championship – 2nd place, Lance Hedrick 2019 US Cup Tasters Championship – 2nd place, Summer Zhang 2019 US Barista Championship – 2nd place, Andrea Allen 2019 Good Food Award Winner 2017 US Roaster Championship - 1st Place, Mark Michaelson 2017 US Brewers Cup Championship - 1st Place, Dylan Siemens

MORE COFFEES FROM THIS ROASTER

It was some years ago that we Jon and Andrea, began to dream of serving a sweet, black cup of coffee to our customers in Arkansas. This coffee, the mythical bridge between the blended chocolate drink and a strong black cup, needed to combine the delicate flavors only present when coffee is grown and processed with love and care, roasted to enhance but not mask flavor, and brewed to highlight those flavors. This is how Onyx Coffee Lab was born in October of 2012.

Our mission is pretty simple: to source and serve the best coffees in the world. Perhaps this is really ambitious, but we believe it’s pretty simple. Customers want to taste differences in coffee, not only on the black coffee level, but also when espresso and milk are poured together, and on another level, when coffee is treated as a culinary item and paired with beverages and food items that you wouldn’t expect.

The best business practice that Onyx Coffee Lab has and strives to continue is to be an owner-driven business. The difference between an owner run café, restaurant, roaster, retail shop, and so on is almost always evident in customer service, quality of product and atmosphere. It’s no easy task to translate passion for award winning coffee into a well-run business. We think it’s a carefully constructed balance of demand for excellence, passion, heart, and recognizing when we need someone to step into a leadership role. Every cup of freshly roasted coffee from Onyx has been carefully curated by us- from the very beginning with the farmer, through the roastery and to our customers. Without all of those hands, we are nothing, and we are there over each step in the process, demanding, sipping, loving, encouraging, instructing. We are Onyx Coffee Lab.

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