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Organic Sencha

Tea type
Green Tea
Ingredients
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Caffeine
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Edit tea info Last updated by Batrachoid
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  • “It's hard to believe I've never logged this before. I must've gone through a pound of it this year alone! It's a very refreshing sencha. Light and fruity with some alfalfa notes. It changes...” Read full tasting note
    77
    Batrachoid 177 tasting notes

From The Tao of Tea

Origin: Shizuoka, Japan

Plucking Season: Early Spring

Introduction: Shizuoka located in the center of Japan, is an ideal tea growing region with an average annual temperature of 60°F. 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’.

Flavor Profile: Jade color brew with a bright, grassy and oceanic aroma, and a smooth, mildly sweet taste.

About The Tao of Tea View company

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1 Tasting Note

77
177 tasting notes

It’s hard to believe I’ve never logged this before. I must’ve gone through a pound of it this year alone!

It’s a very refreshing sencha. Light and fruity with some alfalfa notes. It changes slightly with different brewing factors and is fairly forgiving for sencha. And just as important as taste is the organic factor. It gives this tea cupboard tenure in big green canister.

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