The Tao of Tea, Sencha Shinrikyu, Green Tea, 3 oz (85 g) (Discontinued Item)
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- Artisan Quality
- Pure Leaf Teas
- Pure Leaf Teas
- Brews 50 Cups
Sencha represents an art form that popularized the culture of loose leaf tea in Japan. Prior to Sencha, the beverage was typically made using powdered tea leaves, as used in the Japanese Tea Ceremony.
The technique for making Sencha was first developed by Soen Nagatani in 1740. The earliest Sencha was made entirely by hand. In recent years, much of this process has been mechanized.
Kinds of Sencha
There are many grades of Sencha. The determining factors are the age of the tea plants as well as the region, season and particulars of the processing technique used. Higher elevation plants are usually made with a light steaming and result in a greener leaf that is sweet in taste with a buttery texture.
Most Sencha is grown in the renowned Shizuoka Prefecture located towards the center of Japan. Shizuoka means 'tranquil hills' and its mild maritime climate is an ideal tea growing environment. It is believed that tea cultivation in this region began during the Kamakura Period (1185 to 1333).
This is a high quality, spring harvest Sencha. It has a fragrant, smooth, buttery infusion with an underlying sweetness.
Brew one teaspoon of leaf in eight ounces of spring or filtered water at 160F for two minutes. Provides at least three infusions.
Green tea leaves.