Description: Most of the well-known Japanese green teas use a steaming method to halt the oxidation process. This treatment gives many of them a sweet, vegetal umami flavour and astringentcy that Japanese green teas are famous for. The first harvest in spring at many Japanese tea estates is often made into the popular Sencha.
Tasting Notes: The aroma of this tea is reminiscent of fresh cut green grass. This savoury-sweet vegetal aroma makes its way into the cup as well, building to a classic astringency and finishing with notes of kelp. A full-flavoured cup start to finish, the tea is excellent on its own, but also a wonderful complement to a savoury meal. As with many green teas, we suggest steeping this tea briefly at first (2 minutes) for a less astringent, slightly sweeter cup. Steep for 3 - 5 minutes depending on taste for a classic Sencha strength and astringency.
Brewing Instructions: 2g per cup. 90ºC water. Steep 45 seconds. Re-steep.
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