This organically-grown Japanese-style sencha features chunky leaves that have been lightly steamed for an approachable mouthfeel and long-lasting aftertaste.
Origin & History
Sencha is the most popular style of Japanese green tea, representing roughly 80% of tea production in Japan. It is loosely defined as:
- Premium, early harvest leaves
- Processed with steam, rolled into needles, and dried.
We're often asked why Japanese-style green tea is so much greener than its Chinese-style counterpart, and while that is a very broad generalization, it comes down to which method is used to prevent oxidization: steaming or pan-firing.
Japanese-style teas most often use the steaming method, which generally yields a more intensely green tea, typically with more oceanic notes.
Chinese-style teas most often use the pan-firing method, which generally yields a lighter coloured tea with nuttier, gentler notes.
This particular batch was organically farmed in Hangzhou, Zhejiang, China.
- Tea: 4g / 1 tbsp
- Water: 240ml / 1 cup
- Temperature: 75°C / 167°F
- Steep: 180 seconds