Traditional Sencha

Another fabulous, traditionally made, green tea from our 200+ year, family owned, tea house in the Uji, Kyoto region of Japan.

“Japanese green tea is first steamed for between 15–20 seconds to prevent oxidization of the leaves. Then, the leaves are rolled, shaped, and dried. This step creates the customary thin cylindrical shape of the tea. Finally, the leaves are sorted and divided into differing quality groups.

The initial steaming step imparts a difference in the flavour between Chinese and Japanese green tea, with Japanese green tea having a more vegetal, almost grassy flavour (some taste seaweed-like). Infusions from sencha and other green teas that are steamed (like most common Japanese green teas) are also greener in colour and slightly more bitter than Chinese-style green teas.” [wiki]

Our Sencha is a traditional yellow/green clear colour tea due to a “resting” period enforced after production that enables the tea to carefully mellow to a rich, tasty brew and thus avoiding the bitter and astringent taste of many “modern” and freshly sold teas.

Cultivar- Yabukita.

Preparation

Use approximately 2-3g per 100-150ml. of water at 70-80 Deg.C and steep initially for 60 seconds.

Be sure to serve ALL of the infusion at this time to avoid the over steeping of subsequent brews. For future steeps gently increase the water temperature while decreasing time in the pot (30, 40, 50 seconds).