Sencha's face broke out in blotches when giving a misogynistic judgment.
He also made "kochi" (polychrome ware), "sometsuke" (underglaze cobalt or blue-and-white) and "ko akae" (old red ware) as utensils for the tea ceremony and for drinking "sencha" (green tea).
Generally it involves the high-grade gyokuro class of sencha.
Throughout the 18th century, people started drinking sencha as an informal setting for sharing a cup of tea with friends or family.
The tea then is finished the parts of the leaves are sorted, sized, graded, and blended to produce sencha tea with specific flavor profiles.
In both cases, the leaves are then rolled into comma shapes (instead of being kneaded into needle shapes, like "sencha" teas).
To prepare "sencha", tea leaves are first steam-pressed, then rolled and dried into a loose tea.
It differs from the standard "sencha" (a classic unshaded green tea) in being grown under the shade rather than the full sun.
