Sencha (2010 Crop)
After trying ten different Senchas in all different price ranges, I realized something. Our old Sencha was not up to par. That is not to say that it wasn’t very good for US standards. But, once we started to sample direct from Japan Senchas, there was no comparison.
That is why I am proud to announce our new Sencha. It has a a roasted nori taste, with hints of bell pepper and a lemon finish. The best part about this Sencha is the thickness of the broth. This thickness coats your mouth and gives the tea a “meatiness” that most Senchas do not have.
To brew this Sencha, you should use water that is below boiling (about 160 degrees Fahrenheit) and you should only steep it for 30 seconds. This is very important because the tea will get bitter very quickly if it is over-steeped.