Farmers in the Uji district, traditional center of the Japanese tea industry, farmers gather the first flush of new buds and leaves for processing into Sencha, the highest grade of Japanese tea for export. The bud and top two leaves are cut at the peak of flavor and quickly pan-fired to halt the oxidation of the precious polyphenols. Next, the buds and leaves are rolled into tight curls, slowly dried, and immediately packed to seal in the fresh taste and aroma.

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