Sencha

A quality quotidian sencha, the narrowly-rolled leaves yield an exceptionally bright yellow-green liquor. They have been grown in proximity to the Sakurajima volcano in Kagoshima, where rich volcanic ash nourishes the plants and lends a distinctive stony flavor to the brew, on top of a mild body of dry grass and an undertone of lemon peel. A tea one can enjoy every day, or as a foil to sweet and juicy accompaniments.
  • ORIGIN:  Shibushi, Kagoshima, Japan
  • MEANING:  Simmered tea (sen cha)
  • HARVEST TIME:  Spring 2021
  • TASTE:  Dry grass, stone, lemon peel
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 70°C
  • Infusion time: 2 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 70°C
  • 4 infusions: 60, 30, 45, 60 sec

Too high water temperature would burn the leaves, resulting in bitter taste.