Sencha
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Sencha
Refreshing, umami-rich and naturally sweet, this organic sencha is crafted from a select blend of first and second flush leaves grown on Kyushu Island, Japan.
The most popular everyday green tea in Japan, sencha is traditionally served as a refreshing pick-me-up—either after meals or with light snacks during midday breaks.
Our mid-steamed (chumushi) sencha is full-bodied and sweet, with deep umami resonance and a bold green liquor. We import it directly from organic farms on Kyushu Island in southern Japan, where mineral-rich volcanic soil yields nutrient-dense, highly flavorful leaves. Our sencha’s well-balanced flavor stems from an expertly selected blend of prized cultivars, including the venerable Saemidori and Okumidori varieties.
As one of our classic loose leaf green teas, Sencha is best brewed with a simple infuser or teapot, letting the whole leaves fully unfurl for maximum flavor.
Our mid-steamed (chumushi) sencha is full-bodied and sweet, with deep umami resonance and a bold green liquor. We import it directly from organic farms on Kyushu Island in southern Japan, where mineral-rich volcanic soil yields nutrient-dense, highly flavorful leaves. Our sencha’s well-balanced flavor stems from an expertly selected blend of prized cultivars, including the venerable Saemidori and Okumidori varieties.
As one of our classic loose leaf green teas, Sencha is best brewed with a simple infuser or teapot, letting the whole leaves fully unfurl for maximum flavor.
- Imperial
- Metric
2 minutes
Traditional Preparation
Water Temperature: 160°F
Leaf to Water Ratio: 10g per 320ml (11oz)
Steep Times: 1st infusion 45 seconds, 2nd infusion 15 seconds
For the best infusions, we recommend brewing this tea in a Kyusu teapot.
Kagoshima, Kyushu Island, Japan
Kyushu Island, Japan
Organic green tea
Low
0 MG
100 MG
low
Based on an 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.