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.

Country: Japan
Region: Uji
Tasting Notes: bright, grassy, marine
Harvest Season: Spring 2019

2 oz

Click here to order a small sample size of this tea.

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160º F

4-5 grams, 2-3 minute steep