Sencha 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, after drying, the leaves are fried to aid in their preservation and to add flavour.The flavor depends upon the season and place where it is produced, but it is considered that the most delicious sencha is that from the first flush of the year, the shincha "new tea." The shincha season, depending upon the region of the plantation, is from early April to late May. It is considered that the ideal color of the sencha beverage is a greenish golden color. Depending upon the temperature of the water in which it is decocted, the flavor will be different, and this also is the appeal of sencha. With relatively not too hot water, it is relatively mellow; with hot water, it is more astringent. Our organic sencha has a rich vegetal flavor with moderate bitterness and a slight nutty quality. The liquor is pale yellow, the flavor delicate and soft. Clean, crisp and invigorating.

 

Brewing Guide: Always use fresh water, boil and leave to cool for a minute before pouring over the tea bag. Allow to infuse for 1-3 minutes.