Blended from Spring 2012 lot.
Our smooth and lovely organic Sencha tea with natural cherry flavor and safflower.
Simple, elegant, and very refreshing.
3.6 oz Tin - $13.95 - 50 Servings – 28¢ per cup
8.0 oz Pouch - $22.95 – 113 Servings – 20¢ per cup
Water: 165°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 2 -3 minutes
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t over-boil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be re-steeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Green tea has been researched a great deal over the last 20 years. Results indicate that the catechins in green tea are responsible for a lowered risk of heart disease, lowered risk of cancer (especially prostate and breast), and potential reduction in onset of Alzeheimer's.
Sencha means “roasted tea” referring to the method that the tea is made from dried tea leaves. It is made without grinding the tea leaves, as opposed to the other Japanese green tea, matcha. This tea is extremely popular in Japan, being about 80% of the tea production.
The flavor of sencha depends on the season and place where it is produced. It is said that the most delicious sencha is from the first flush of the year. Shincha or “new tea” is produced from early April to late May. Unlike Chinese green teas, sencha and other Japanese green teas are initially fired in a wok. They are first steamed between 15-20 seconds to prevent oxidization of the leaves. The leaves are then rolled, shaped, and dried. Afterwards, the leaves are fried to preserve and add to the flavor of the tea.
Sencha was introduced in the mid-17th century to Japan from China. The traditional Japanese Tea Ceremony, or Chado, is very popular; however, there is also a sencha tea ceremony, or Senchado. The idea was to make tea available to everyone, not just the rich. This ceremony is very similar to Chado, except that in Senchado, metal kettles are not used to boil water because it is believed that it affects the taste of the sencha in a negative way. Instead, a terracotta pot called “bofura” is used.