Japanese Sencha Natural Farming

About Japanese Sencha Natural Farming

Our Japanese Sencha Natural Farming green tea is a blend of Yutakamidori, Asatsuyu and Saemidori cultivars from the southwestern Kagoshima prefecture. The tea has a full bodied, assertive and very aromatic profile, which is achieved by increasing the steaming time when the tea leaves are processed. The finish is mild and sweet in the first infusion and changes to bolder flavours in the second and third infusion, as you slowly savour this tea.

About Sencha

Sencha is the classic green tea among Japanese tea varieties, essential in every household. It accounts for 80% of Japan's tea production. Typically, Japanese tea leaves are steamed immediately after harvesting to halt oxidation. This unique process distinguishes it from Chinese teas, which are usually pan-fired or roasted in large woks. Chinese teas often develop characteristic roasted or smoky flavours, which are neither present nor desired in Japanese teas. The gentle steaming of Japanese Sencha at a lower temperature, which usually completes within seconds, preserves the tea leaves' fresh, green colour. The valuable nutrients in the tea leaves remain largely intact, allowing the fresh flavour of Sencha tea, which green tea enthusiasts adore, to fully develop in the brew.

Cultivation & Processing

In Japan, there are various cultivation methods for green tea. Sencha comes from open fields (roten en) that receive full sunlight. This differentiates it from other tea varieties like Gyokuro, which grows under reduced sunlight (oiishita en). Sencha is traditionally harvested in three different periods: Ichibancha (April – May), Nibancha (June – July), and Sanbancha (August). These different harvest times result in distinct flavour profiles and qualities of the tea.

How to Enjoy

This tea is perfect for a relaxing afternoon tea time and pairs wonderfully with light snacks such as rice crackers or edamame. Or as an ambient tea with a noodle lunch. For traditional Japanese brewing, brew 5g of Japanese Sencha Kagoshima in 175ml of 75 degree water for 30 seconds.