Sencha

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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.

Asamushicha (浅蒸し茶, light-steamed tea) is a green tea that is initially steamed for a lesser time than usual. Normally, the steaming process for green tea (Futsuumushicha 普通蒸し茶) runs for about 30-45 seconds. Asamushicha, on the other hand, is steamed for less than 30 seconds. As a result, it has a lighter and more fresh, vegetal flavor with a stronger initial bite and a brisk finish. 

This Organic Sencha Asamushi (Yabukita cultivar) is one of our best teas. 

 

Brewing guidelines:

       0.5g per 1oz/30ml 

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

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

 

How to brew Japanese Green Teas:


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