Western Australia Sencha is grown and processed on the farm right here in the Southern Forests. The tea is grown without pesticides, herbicides and fungicides. All natural for you and the environment.
Simply paddock to cup.
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A magical combination of Matcha with Clay. Matcha improves skin tone and complexion by boosting blood flow and saturating the skin with Antioxidants.
Hello to all fantastic Sencha Green Tea lovers out there. We would like to
share our tea journey with you. We are farmers in the Southern Forest
region 5 hours drive from the capital city of Perth, located 15km from
the small friendly town of Northcliffe.
The yarn begins with a meeting held by the Manjimup Agricultural Department in the
late 80’s with tentative discussion about the possibility of set up a tea
industry in regional Western Australia. The Southern Forests proved to have
ideal growing conditions for Camellia Sinensis, coupled with high rainfall,
acidic soil and the added bonus of not having pests that usually eat the tea.
Basically we have a few hoppers chewing some leaves at the edge off the
plantation, other that that we are thankfully saved from any insect damage. The
plantation is completely organically grown, we do not use pesticides,
herbicides and fungicides. Core to our beliefs is a healthy drink must be free
any unnatural contaminates.
It was not till 2004 that interested parties were called on again by the
Agricultural Department. An idea was floated to set up a central processing
center in Manjimup, able to accommodate surrounding green tea farmers. At this
point we were looking to diversify our farming, we already had a small avocado
orchard and cattle on our 150 hectare farm, farming is a tough industry and
diversification is the key to survival. Three years later in 2007 we planted
tea seeding sourced from a local Manjimup nursery. Soon after we realised
interest in growing tea with other farmers waned and the central processing
centre idea evaporated, it was either go it alone or plough it all back in. In
2010 negotiations began with companies in India, China and Japan to get a small
processing plant set up on the farm. In the end we decided to go with Kawasaki
in Japan mainly because we had decided to produce the Japanese style Sencha
Green tea rather than the conventional green tea found on supermarket shelves.
In 2013 the processing plant arrived from Japan along with a crew of non English
speaking Japanese, we would have been lost without our interpreter, Hiroshi. We
were given a crash course how to operate the machinery and discovered there is
an art form to this process. The machine is fully automated but key decisions
on moisture content, steaming and rolling times vary with every harvest and
cultivar. It took a couple of seasons to get it right we were not happy with ok
tea, the goal was to produce a fresh high quality Sencha green tea. Eventually
started selling the tea in September 2016.
All tea comes from the same plant, Camellia Sinensis , the various processing
methods give you the teas we have today. There is the green teas; pan fried or
steamed, then there’s oolong, black, white and the fermented Pu’erh brick tea.
The thing that sets all these apart is the amount of oxidation of the leaves,
with Sencha tea that oxidation is frozen by steaming the leaves immediately
after harvesting. This gives Sencha green tea it’s green-gold colour, it’s
flavour is best described as briny, vegetal much like cut grass with a mild
Matcha, finely ground leaves from the first harvest of the season. A healthy form of green tea as you are consuming the entire leaf, absorbing
the highest concentration of antioxidants, amino acid L- theanine and caffeine
of any other type of tea.
The pyramid tea bags, string and tag is made from corn starch a material called soilon, the material completely decomposes into water and CO2 within a month.
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