Sencha

Description

Sencha

Sencha is the most commonly consumed tea in Japan. It is steamed rather than pan fired, giving it a deep green colour, a fresh, sweet aroma and a crisp, vegetal flavour. The first spring harvest yields the highest quality leaves with the largest concentration of nutrients and these are the leaves used to make Sencha. 

Our Organic Sencha is grown, steamed and hand-rolled in Kagoshima, an ocean-side town in southern Japan who’s mineral rich volcanic ash-laden soil is perfect for growing organic tea. Hand-rolling ensures the opening of cell walls so that more of the leaf is infused into the tea.

Preparation

Steeping times for Sencha can range from 30 seconds to 3 minutes, with temperatures between 60-90°C. Generally, hotter water and longer steeping times will yield a more astringent taste, while warm water and shorter steeping times create a mellower flavour. We suggest starting with 1Tbsp tea to 2Cups of water and steeping for 1.5mins and you can obviously adjust the ratio to your taste.