Want Japanese green tea? You want Sencha~

Japanese Sencha! When you land in Japan, geishas come out of the woodwork to pour you a cup of Sencha green tea. Not really, but just about~

Sencha is THE Japanese green tea. Sure, Gyokuro is the most refined… and Bancha’s bracing while Genmaicha satisfies the whole family. But Sencha?

Its sweet, vegetal smell entrances like just-cut grass. And as for its taste…

Sencha’s distinguished taste sets it apart

You’ll find Sencha at the finest Japanese restaurants and the humblest of homes. You’ll find it in plastic bottles in a vending machine.

And you’ll find it in the ultra-refined tea stores in Uji, south of Kyoto.

In short, just about everyone in Japan drinks sencha. Why? The scent of the tea leaves? The health benefits everyone believes it has? The way it entrances in your cup?

No, it’s the taste. Rather sweet, with a touch of bitterness at the core, Sencha has a full, entrancing taste that keeps you coming back for more. And you know what else is like that? Love. Love, sweet with a touch of bitterness, so that you always come back for more…

So fall in love with Sencha~

Get Sencha, click here

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To make a pot of Sencha, just follow these instructions:

1. Heat water to the first risings of steam. That’s about 160-175 F/70-80 C.
2. Swoosh a little around the pot to heat it up. Then pour it on the sencha, gently held in a stainless steel infuser if held at all.
3. Steep for between 1 to 3 minutes. As with other green teas, the rule of thumb is, the larger the leaf, the longer the steep. Most lower grades of sencha are rather cut up, and will steep faster than the higher grades. I have a super-high grade that I steep 3 minutes, for 2 or 3 infusions. As always, play around and see what you like!

Finally, enjoy!