This became an instant favorite with us. It has a distinctive fresh, light, green taste without being overly grassy. We've found it very difficult to prepare a poor tasting cup of our newest and finest sencha. Its a rare sencha picked in limited quantities from two type of Kanaya Midori bushes and is said to have superior flavor, taste, color and aroma. An early-April, first crop sencha harvested from leaves in the Kagoshima and Shizuoka regions. The growing climate produces a deep rich aroma and taste and a bright green tea color. The first crop of the four annual harvests is considered best when tea leaves are younger and softer.

This tea is produced under ISO 14001 Certified Environmental Management Standards. Japanese steamed green tea's have traditionally high antioxidant levels.

Click here for an organic version of sencha tea.

Hot Tea: Infuse the leaves (2 tsp per cup) for 40 seconds in a pot with water that is about 176F/80C to draw out the subtle, rich flavors of this quality sencha. Fine tea can be infused 2-3 times using higher temperatures and shorter infusions each time.
Iced Tea: Pour 1 1/4 cups of boiled water over 5 teaspoons of tea and steep for 3-5 minutes. Pour into pitcher while straining leaves, add ice and top up with cold water to make a quart of iced tea. Garnish and sweeten to taste.