'Sencha' is the most common form of green tea in Japan. This exclusive 'Spring Sencha' is grown at a certified organic tea farm in the beautiful island of Yakushima . The island is rich in nature with 90% of the island covered in forest with unique vegetation which produces a supreme quality green tea.
Yakushima island is in the south coast of Kagoshima and spring starts here earlier than the tea regions in the north of the country. This region produces an exclusive 'Spring Sencha' that has a vibrant, refreshing aroma with delightful savoury vegetal notes and well balanced sweetness.
Green tea leaves
Tea: 5 g Water: 80 C, 1 cup Time: 1 min
Recommended number of steeping: 3 times
How to prepare:
There is no set rule for brewing tea because each tea type is different.
This is a rough guide to get you started . Please experiment to find your ideal steeping time based on your personal taste.
Before preparing any type of tea always warm the teapot and tea cups by rinsing it with hot water.
Put 5 g of tea in the preheated tea pot and add water at 75 C over the leaves in a circular manner so that all the leaves are wet. Let it steep for 1 minute.
When brewing in a tea pot please pour the tea out in cups until the last drop to avoid over steeping the tea left in the teapot as this will result in a unpleasant and bitter flavor.
Don’t throw out your tea leaves after your first cup of tea. The same tea leaves can be steeped up to three times. Discover the nuances of tea with every infusion.
For the second infusion, increase water temperature to 80 C and steep for only 15 seconds. It is a quick steep because the leaves are already wet and have brewed after the first infusion.
Increase the water temperature to 85 C for the third infusion and let it steep for 1 minute to extract all the flavor from the tea leaves.