Soft green tea with a broad palette of flavors.
Buddhist monks and diplomats brought tea to Japan, bringing tea seeds with them from China.
At first in Japan, all tea was ground into powder and whipped into a frothy drink as was done in China. This later disappeared there.
Japanese Matcha was left as an example of a lost method of preparation. It became a Japanese tradition over the centuries. Over the years, Japanese green leaf tea became increasingly popular, including Sencha. Currently, Sencha makes up 80 percent of tea production. Like many special teas, this Sencha is picked in early spring.
The leaves are steamed to retain their beautiful fresh, green aroma. The deep green/blue leaves can range from 1 cm long to smaller pieces that break off when steamed.
Dry, the leaves have a rich nutty, toasty-smelling aroma. You can smell the ocean and a hint of baked farmhouse bread. The wet leaves have aromas of steamed asparagus, fried kale, sweet spinach and the ocean.
- Origin: Japan
- Region: South-East Coast
- Harvest period: April- May
- Cultivar: Yabukita
- Infusion: Grassy, golden color
- Flavor: Complex, seafood broth, bittersweet
- Grade: First Grade
- Caffeinated: Yes
- Organic: Yes
- Desired with: Sushi, Yakitori, seafood, ripe peaches and white chocolate
Recipe:12 grams (5 level scoops) | 1 liter of soft water | 80℃ | 2 minutes
