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Kill-green, or shaqing, is a key step in shaping tea's flavor. In China this is usually done by pan-firing, while in Japan it is done by steaming.
Asamushi is a method of brief steaming (30 seconds to 1 minute) that preserves the leaf's structure. Tea processed this way is traditionally of the highest grade.
Sencha Asamushi Shizuoka is a tea with a delicate, balanced flavor featuring notes of dry wood, creamy cream, biscuit and pear.
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