Japanese Sencha

Sencha is a traditional Japanese green tea made by steaming freshly-plucked tea leaves that are then rolled into needle-like leaves. As with nearly all tea cultivation in Japan (excluding high-end teas like matcha and gyokuro), this tea is harvested and processed by machine, so the leaves should be quite uniform in shape and size.

Due to the steaming process, Japanese green tea brews into a much brighter green tea in the cup and retains more of a vegetal, grassy flavor compared to Chinese green teas, which are generally pan-fired (for example, Dragon Well or our Heirloom Green Tea). 

While Sencha can sometimes be quite bitter, brewing it at a lower temperature and for a shorter period of time compared to other teas will yield a sweeter, milder cup. This particular Sencha comes from Shizuoka Prefecture, Japan and is mild, bright, and fresh. 

Sencha is traditionally brewed in a kyusu - a type of small Japanese teapot. If brewing in a kyusu, use a higher ratio of tea to water and steep for only 30s - 1 min. Re-steep as many times as desired to keep enjoying. Sencha makes an excellent everyday green tea and pairs well with vinaigrette-dressed salads, rice, fish, and poultry dishes.

Brewing Guidelines

Brew green tea with water below boiling temperature to minimize harshness or bitterness.

Heat 8 oz of filtered water to a boil and cool to 180 °F (about 80 °C) by pouring into a cool glass and letting it sit for a few minutes. Alternatively, use a kettle with a temperature selection option to heat only to 180 °F. 

Pour water over 3 g (about 1 - 1.5 teaspoons) tea and steep 2 – 3 minutes. Adjust time and amount of tea depending on desired strength.

If serving over ice, use more tea when brewing to avoid diluting the tea too much as it cools.

Always use filtered or spring water to fully enjoy the taste of your tea. For best results, brew using a teapot with a removable filter that allows the leaves to unfurl completely. Avoid tea balls/eggs or other infusers that compress the tea leaves.  

The tea leaves can be re-steeped multiple times, increasing the steeping time slightly for each infusion.

Cold Brew

Japanese Sencha makes a great cold brew tea. Cold infusion results in a lower-caffeine tea with little to no bitterness. To make it, cover 8 g of tea with 4 – 5 cups of cool water and leave in the refrigerator overnight. If you forget about your tea, don’t worry – it won’t get bitter with longer cold extraction times.

Storing Tea

Keep sealed in a cool, dry place away from strong odors, moisture, and light. We do not recommend storing tea in clear containers (such as glass jars) as light can affect the shelf life of tea. 

Green tea should be consumed within 1 - 2 years of purchase for optimal flavor.