Sencha is Japan’s most consumed green tea — the everyday cup that appears at restaurant tables, office breaks, and family dinners across the country. Unlike Chinese green teas, which are pan-fired, Sencha is steamed immediately after plucking: a 15–90 second blast of steam halts oxidation, preserves vivid green color, and locks in the L-theanine amino acids responsible for Sencha’s characteristic umami flavor. The leaves are then rolled, shaped, and dried into the signature needle form. Japanese Sencha comes primarily from Shizuoka Prefecture, the largest tea-growing region in Japan, in the shadow of Mount Fuji.
The freshest Sencha — Shincha, or first-flush, harvested in late April through May — has the highest L-theanine content and lowest bitter catechin levels of any harvest, producing the sweetest, most umami-forward cup of the year.
In the cup, Sencha brews a pale green-gold. The aroma is fresh-cut grass with marine and vegetal notes. The body is medium, the umami is prominent, and the finish is clean and satisfying.
Use 2 grams per 6-ounce cup.