"Melinda" > wrote in message
...
>
> ...But one other thing that might make a difference...would it matter
> that Japanese tea is steamed and Chinese is pan fried? Would the wet
> treatment on the sencha break down cell walls more? Thoughts to ponder.

Interestingly enough, the Culinary Teas blurb on its Sencha says it's
pan-fired:

http://www.culinaryteas.com/Green_Teas/Sencha_Tea.html.


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