All Japanese teas are unfermented and to Therefore belong to the green. Their main difference from the Chinese is a way of fixing, in other words - is a tea leaf processing Prevent further Top fermentation. In China, tea is heated to high temperatures in special pots or kettles, and in Japan it lends itself to a steam treatment, Which allows you to leave the tea its rich and natural taste, Which distinguishes Japanese tea production from all others.
Sword - is a rather interesting kind of Sencha. The admixture of tea crumbs and rolled into balls tea buds characterize this tea. In terms of quality, the sword is better than ordinary Sencha, but it costs much cheaper.