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Home»Teas »Japan »Shizuoka
100% Organic
Japanese Sencha Green Teas
Shizuoka, Japan
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Flavor Profile:Jade color brew with a bright, grassy and oceanic aroma, and a smooth, mildly sweet taste. Ingredients:100% Organic Green Tea Leaves.Certified Organic by:Quality Assurance International (QAI)
Shizuoka located in the center of Japan, is an ideal tea growing region with an average annual temperature of 60F. With the exception of the northern mountainous region, the prefecture has a mild maritime climate and snow is rare on the plains. Teas from the prefecture will vary in taste based upon the season of the year, elevation, and method of steaming the leaves. The Art of Sencha, also referred to as 'The Art of Steeped Tea' was introduced into Japan in the second half of the seventeenth century. Most of the people responsible for this were refugees, monks and intellectuals from China, who fled their country after the fall of the Ming dynasty in 1644. Tea scholars have stated that Sencha, as a tradition of drinking tea, has contributed highly to developing the aesthetic sensibilities of the Japanese, similar to Chanoyu or the 'Powdered Tea Ceremony'.
Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
150°F (66°C)Best with Spring water11.5-22-3
Japanese steamed green teas have by far the most delicate, sensitive leaves and are some of the most challenging (and rewarding) teas to brew. Because the leaf is small and steeps quickly, low temperature water and short steeping times are needed. We recommend using water at 140 to 160 F and steeping one teaspoon of leaf per 8 ounce cup for 1 ½ to 2 minutes. This method provides 2 to 3 satisfying infusions.

Japanese green teas are enjoyed in a variety of brewing styles but are traditionally steeped in a kyusu (a small, side-handle pot) and prepared as “hot tea” or “sweet tea”.

For “hot tea” style, rinse and warm teapot with hot water then add enough tea to cover the bottom (usually a large teaspoon full for a 6 to 8 ounce teapot). Add a small amount of hot water (around 160 F), just enough to cover the leaf, replace the lid and allow the leaf to absorb the water forming a small “pad” (20 to 30 seconds). Then fill teapot with more hot water and steep for just 5 to 10 seconds and pour. This style works well with stronger, full-bodied Japanese teas such as deep-steamed sencha and late harvest sencha. It provides a hot, full-flavored cup, drawing out the herbaceous, oceanic qualities of the tea.

For “sweet tea” style the first two steps are the same but instead of hot water, use room temperature or cool water to cover and moisten the leaf. After the leaf has absorbed the cool water (30 to 45 seconds), add mildly hot water (120 to 140 F) and steep for a little less than a minute. This style emphasizes the subtler, sweeter, floral qualities of the tea and provides many infusions. Because the tea steeps so slowly, different subtleties and aromas come out in each successive infusion. This style works best with fine sencha and gyokuro.
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By the Ounce 25
Classic Size Tin (4 oz.) 75