D-35. The COS ensures the information element of combat power is integrated into operations per the commander's intent and concept of operations. In corps, divisions, and selected brigades, the G-7 (S-7) and other coordinating staff officers assist the COS with information operations (IO) responsibilities.
After harvest, tea leaves for Sencha go through, (1) steaming, (2) drying and kneading (crumpling), and (3) sorting. This processing is the same as Gyokuro. Kneading enables the tea leaves to extract the flavor and constituents into the water. Sencha is the most popular and widely-consumed Japanese green tea. It is suitable for any situation and anytime, a quick eye-opener and energizer, great served with sushi or other Asian foods, after meals, teatime, and so on.
E veryone has a different perspective on tea and water temperature. The Taiwanese use boiling water on their Oolongs, the British swear by boiling water on their black teas, and the Japanese use barely warm water to brew their finest Gyokuro green tea.otter water is required to bring out the tannins of the tea into the cup. If the water is not hot enough, the brew will be weak and lacking in body. One good experiment is to take a Japanese or Chinese green tea and try the same amount of leaf and same steeping times, but with different temperatures.