Comprised entirely of the yabukita cultivar, which is most commonly used for sencha, these mossy green, elegant needle-shaped leaves were grown in Uji, harvested in the spring, and then lightly steamed to halt oxidation.
A classic style of Japanese green tea, this sencha has bold notes of fresh grass and seaweed, with a pleasant, bright aroma and a long, lingering finish. Brew with water below boiling to maintain the tea’s inherent sweetness, or try steeping in room-temperature water for a few minutes.
Tasting Notes: bright, grassy, marine
Harvest Season: Spring 2019
Click here to order a small sample size of this tea.
Lovely tea that can be savored for at least three brewings in your pot.
Really enjoyed the tea. Will buy more soon.