Sencha is the most popular tea in Japan, comprising around 80% of tea production in the country. The leaves are steamed, which lends a different character than Chinese greens, which are largely pan-roasted. This method gained popularity following the introduction of tea leaves to Japan in the 17th century. This tea is light and floral with a medley of sweet green notes and a melon finish. Certified Organic.
Recommendations: Use 2 level tsp. (or 3 grams) of leaves per 6 oz. of water; heat fresh, cold water to 160°F (simmering); steep for 2-3 minutes.
Or, use 2 level tbsp. (or 6 grams) of leaves per 6 oz. of water; heat fresh, cold water to about 175°F; steep for 1 minute. We recommend brewing in a pre-warmed Kyusu or loose in your teapot with plenty of room to expand.