Rigorous statistical analysis of EM test data is another key factor for this accurate assessment.

The understanding of EM has also led to a better EM testing methodology in order to accurately assess the EM of an interconnection. This identification leads to various design and process modifications and inventions in order to face the challenges of high EM reliability for an ever shrinking interconnection. The extensive studies of EM lead to a much better understanding of the physics of EM, and with this understanding, the factors that affect the EM of interconnects, especially at the field operating conditions are identified and presented here.

Both approaches are presented in this work. As a result, the conventional diffusion path approach for the modeling of EM is inadequate, and the driving force approach is needed. However, as the interconnect line width shrinks to submicrometer level, other driving forces become important and even dominating. Electron wind force was proposed to be the driving force for EM. In this work, the history and the evolution on the studies of EM are presented for both Al and Cu interconnection. Find them at NumiTea.The first reported work on electromigration (EM) was presented in 1959, and since then extensive studies on the EM are being conducted theoretically, experimentally and numerically. For ideal brewing, bring fresh water to a boil, cool slightly to 165˚ F and steep for 2-3 minutes.ĭiscover the distinctive and nuanced flavors of high-quality roasted green teas from Japan! Enjoy their satisfying flavors any time of day. Yuzu Bancha is medium in caffeine and pairs nicely with sushi. The result is a sweet, lemony yet smooth tea. After drying, organic yuzu peel is blended into the bancha mixture, imparting a distinct tart flavor with notes of grapefruit and tangerine. Once harvested, the organic tea leaves are steamed to become bancha and then roasted at medium temperature (100˚ C) for 5 minutes. For ideal brewing, bring fresh water to a boil, cool slightly to 165˚ F and steep for 2-3 minutes. Kukicha is low in caffeine and pairs nicely with a savory dish. The resulting flavor is nutty, creamy and slightly sweet. Then stems, twigs, and stalks are sorted out and roasted at a medium temperature (120˚ C) for 5 minutes. For ideal brewing, bring fresh water to a boil, cool slightly to 175˚ F and steep for 2-3 minutes.Īfter organic tea leaves are harvested, they are steamed before being rolled into a sencha. Hojicha is low in caffeine and pairs beautifully with a dessert or seafood. From there, the leaves are roasted at a high temperature (200˚ C) for 5 minutes to create a copper color and an earthy, smoky, and well-rounded flavor. They contain low to medium levels of caffeine.Īfter organic tea leaves are harvested, they are steamed before being rolled into a bancha. The steaming and roasting process removes bitterness from the tea and yields distinct, mild, nutty, savory flavors. For these blends, after steaming, both teas are taken to a finishing factory where the leaves are roasted in small batches for 5 min at medium – high temp (100˚ C – 200˚ C).

Sencha may be enjoyed as is while bancha may also be roasted, smoked or fermented. After the tea leaves are plucked they are transported to a local raw material factory for steaming and rolling to form sencha or bancha green tea.

They have been certified organic for over 25 years and are among the first organic tea farmers in Japan.įor a premium taste, Numi uses custom-sized full-leaf grade organic tea leaves. They are part of a small farmer association which consists of approximately 15 farmers located in a special isolated area – perfect for organic farming. Numi’s farming partners are a 4 th generation family business located in Shizuoka, Japan. The steaming and roasting process gives the teas its special savory, nutty flavor.įirst, the tea leaves – top leaf and bud of the Camellia sinensis tea bush are plucked in the spring months of May and June. Roasted Japanese Green teas are a traditional style of tea perfected in Japan to yield a roasted, umami flavor.

Numi 200