Refined procedures for the best quality
Green tea was brought from China to Japan. In 1738, the tea merchant Nagatani Soen invented a new way of processing tea that created sencha tea.
Our tea follows thousands of years of tea tradition. Several steaming and roasting methods have been developed to make the leaves durable. The immediate steaming is necessary to prevent oxidation.
First pick of the season!
Sencha green tea is harvested in spring, leading to higher theine content and a lot of antioxidants. First flush, spring picked Sencha is also considered to be the most delicious and fine version of the tea. Finished tea has yellowish-green color and grassy, sweet and mildly astringent flavour. It is a perfect blend of bitter and sweet.
Ingredients: green tea leaves
Preparation: boil the water to 70-80 °C and pour over tea leaves. Leave for 2-3 minutes and strain.
Storage: after opening, keep in dry, cold and dark space, closed tightly.