Origin: Hoshinomura, Japan
Manufacturer: Hoshino Seichaen
Features: ★ Created by Shinya Yamaguchi, tea master of Hoshino Seichaen and winner of the Japanese tea competition with maximum points. ★
Preparation Method:To prepare it, use 7-8 grams of product and minimally mineralized water, with a fixed residue of no more than 50 mg/l, at 70 °C and a preheated teapot of small volume (150-250 ml).
Prepare 1-minute infusions, three of which will give you infusions with a rich flavor, while the subsequent ones will be milder and sweeter. As the infusions go on, use increasingly hot water until you reach a temperature of 90-95°C.
After opening, store tightly sealed in the refrigerator at a temperature of 5°C.
If you don't have the right tools to brew your own sencha, you can choose from our teapots and cups and take a look at the sets available.

Sencha Tokusen S Mark

Sencha Tokusen S Mark is a newlimited edition tea from Hoshino Seichaen, designed and prepared by special request from Japanese food star Hidetoshi Nakatadal for his online store dedicated to the best Japanese products and producers, called "Nihonmono Store." The Tokusen is a special quality in the world of tea.

★ Sencha Tokusen S Mark is a creation of Shinya Yamaguchi, tea master of Hoshino Seichaen and winner of the "Japanese Tea Competition" with maximum points. ★

For quantities of less than 100g, you will receive Sencha Tokusen S Mark in airtight re-sealable and 100% recyclable Doypack bags.

It has a refreshing and deep taste typical of mountain teas. The true umami of Hoshinomura country, Yame with just the right amount of balancing astringency. A traditional Sencha made with remarkable professionalism.

Tea harvested and produced strictly by hand using artisanal methods.

Quality of tea: Okuyutaka and Kirari 31

Preparation

Use 7-8 grams of the product and minimally mineralized water, with a fixed residue of no more than 50 mg/l, at 70 °C and a preheated teapot of small volume (150-250 ml).

Prepare 1-minute infusions, three of which will give you richly flavored infusions, while the subsequent ones will be milder and sweeter. As you go through the infusions use increasingly hot water until you reach a temperature of 90-95°C.

The first two infusions will give a tea with an intense but at the same time delicate flavor, with subsequent infusions the tea will inevitably lose intensity but reveal its sweet character.