EN
Sencha is Japan's main green tea, lively and full-bodied. This version is a simpler everyday sencha: a blend of teas from different regions of Japan in the fukamushi style, meaning the small leaf has been steamed for longer. It suits every day, when you want a bright flavor without ceremony.
The main difference between Japanese and Chinese green tea is how oxidation is stopped: after picking, the Japanese leaf is steamed, whereas in China it is usually heated in ovens and woks. This gives a fresh flavor with marine notes and hints of tropical fruit. True sencha must come from Japan.
Characteristics
- Type: Japanese green tea, sencha
- Country: Japan, a blend from different regions
- Processing: steamed, fukamushi style
- Form: small leaf
- Taste: full grassy-fruity, with pronounced bitterness
- Color of the brew: yellow-green
Aroma and Taste
Dry leaf: a fresh, grassy aroma.
Brew: an intense grassy-fruity taste with a more noticeable bitterness; a rich yellow-green color.
Aftertaste: fresh and lively, with grassy notes.
Why You'll Love It
An affordable everyday tea: bright and lively, and a good match for the morning or a working day. The small fukamushi leaf releases its flavor quickly, so the brew comes out full-bodied and richly colored. It is a good start for getting to know Japanese green tea, and finer sencha grades may follow in our shop later.
How to Brew
Gongfu brewing:
- Tea: about 3 g per 100 ml
- Water: 70-80 °C
- First infusion 40-60 s, second about 30 s, third about 1.5 min
Western-style brewing:
- Tea: about 6 g per 200 ml (1 g per 30-40 ml of water)
- Water: 70-80 °C
- Time: 1-2 min
Do not pour boiling water over it: the tea will turn too bitter.
Storage
Store in a tightly closed jar in a dry, dark place, away from heat, light and foreign odors. Best enjoyed within a few months of opening the package.