Description: Sencha is the traditional, daily steamed green tea of Japan. Kyushu's mineral-rich volcanic soil, coupled with skillful organic soil management, creates a sweet and full-bodied green tea flavor. This sencha yields a slightly opaque, bold green infusion with deep umami and juicy mouthfeel. Unlike the shade-cultivated gyokuro leaves, sencha leaves are exposed to direct sunlight for their entire life cycle, and accordingly, exhibit rapid growth. The abundance of sunlight results in an abundance of vitamin C, as well as a relatively high level of tannin. It is this high tannin content that gives sencha its characteristic sharp flavor.
Yame Japanese Sencha is a gorgeous green color with super fine silky leaves. It has an invigorating vegetal flavor. High in antioxidants and low caffeine make this tea a keeper. Yame is in the Fukuoka Prefecture on the Island of Kyûshû. It remains a very small tea-producing area in comparison to Shizuoka, Kagoshima, or even Mie and Miyazaki. In Yame, tea is grown only in the limited area of Yame City and Yame District.
Our Yame Sencha offers a very pleasant surprise in quality and flavor. This tea presents with an invigorating vegetal flavor. Sencha from the Yame area is known for its slightly stronger branding aroma compared to other regions. This imbues this naturally produced tea with an even stronger, sweeter aroma. In addition, the smoothness and sweetness of this tea beg for a 2nd or 3rd brewing.
Brewing Guide: There are three different ways to brew Sencha. Each extracts the taste and constituents in a unique way. You can choose and enjoy brewing each way, considering the purpose or what taste you like the best.
(1) Brewing by hot water once and cooling quickly
This brewing technique involves brewing the tea in hot water, then cooling it quickly by pouring the hot tea into a glass filled up with pieces of ice.
Particularly in the case of Sencha, you can enjoy the refreshing and astringent taste that Sencha is well-known for because this hot brewing technique extracts Catechin and Caffeine that is not extracted by brewing with ice or cold water. This way is also suitable when you wish to enjoy the healthful benefits of Catechin and Caffeine, such as when you would like to concentrate or have energy.
This way is suitable for middle and high grades of Sencha.
- Place 7 to 8g (1.5 tablespoons) of Sencha tea leaves into the Kyusu (teapot).
- Pour 200ml (7.04fl oz) of 176F (80C) temperature of water into the Kyusu.
- Wait for 2 to 3 minutes. You'll want to brew the tea quite strongly because later the thawed ice will weaken the flavor.
- Pour tea from the Kyusu into each glass filled up with pieces of ice to cool the tea quickly. When doing it, pour alternately little by little, so that the quantity and taste of the tea are equal in each glass.
(2) Brewing by cool water
This brewing process is easy to do and creates a tea that is easy to store and preserves well. You can enjoy the smooth and mellow taste of Sencha without any bitter notes because Caffeine is not extracted in cold water.
This way is suitable for all grades of Sencha
- Place 5 to 8g (1 to 1.5 tablespoons) of Sencha tea leaves into the Kyusu (teapot).
- Pour 500 to 1000ml (17.6 to 35.2fl oz) of cool water into the teapot and store in the refrigerator for 2 to 6 hours.
- In order to equalize the taste of the tea, shake the Kyusu horizontally before pouring the tea into each glass.