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Sencha Green Tea (Japan)


A noble samurai came to visit the wise tea master Lao Cha and the old man offered the samurai some tea.

– Oh Sensei! – the samurai exclaimed, – I am so impressed! What is this tea that is so refreshing and comforting, with a taste so bold and sweet, yet so fresh that Spring itself returned once again!
– This tea is Sencha. Now hang your sword, forget all your worries, and just enjoy.

Sencha is known and loved for its moderate sweetness, mild astringency, and flowery-green aroma. The quality of sencha will vary depending on origin, time of harvest, and leaf processing techniques. Sencha Asamushi features the perfect balance of astringency and sweetness.

Sencha can be translated as "roasted tea". This term refers to an older style of processing Japanese green tea that was influenced by Chinese tea processing methods. Today, most sencha is steamed instead of pan-roasted.

Fukamushi-cha (深蒸し茶, deep-steamed tea) is steamed for a slightly longer time than what it’s considered to be usual. Normally, the steaming process for green tea (Futsuumushicha 普通蒸し茶) runs for about 30-45 seconds. Fukamushicha, on the other hand, is steamed for about a minute. As a result, the astringency is suppressed, while tea is gaining more body and sweetness.

This Organic Fukamushi Sencha from Yame (Okumidori cultivar) is produced by Harashima-san. It is refreshing, full of sweetness and umami.


Brewing guidelines:

     0.5g per 1oz/30ml 

  165℉ / 75℃ for the first infusion; Keep raising water temperature for subsequent infusions 

 1-2min for the first infusion; then 30sec; +15 for each subsequent infusion 

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