Sencha Green Tea, Organic

Tea type
Green Tea
Asparagus, Astringent, Butter, Grass, Umami, Vegetal, Green Melons
Sold in
Loose Leaf
Edit tea info Last updated by sherapop
Average preparation
170 °F / 76 °C 1 min, 30 sec 5 g 9 oz / 262 ml

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From The Tea Spot

The emperor of green teas, hand picked, deep steamed, and carefully dried right after harvesting, in traditional Japanese style. This organic sencha tea will make any day feel like a beautiful spring day. A delicately sweet, herbaceous aroma emanates from the long, flat, naturally dark emerald tea leaves. The medium-light body of its infusion results in a slightly sweet flavor that endures long after you’re done sipping the tea. It is subtly balanced, sweet and salty, with a flavor profile reminiscent of fresh cut grass and seaweed. Sencha is a steamed tea, made from freshly picked leaves, and is therefore rich in Vitamin C. This is a perfect green tea to drink in the afternoon, as the tasting experience will make you feel simultaneously relaxed and refreshed. For added value and enjoyment, the flavor profile remains consistent for three infusions.

100% Organic Sencha Green Tea
Origin: China (Japanese style)
~25-30 mg Caffeine / Serving
Gluten-free & Sugar-free

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5 Tasting Notes

511 tasting notes

Yay, I’m first to rate this one! All the more special considering that it’s the first loose tea I ever purchased (on january 30, 2012). The bagged teas that I drank before were mostly green teas and I wanted my first loose tea experience to be close to what I was used to. However, it took me a while to fully appreciate this tea. In fact, I left it alone for a few weeks, thinking I just don’t like Sencha. I never worried about steeping times with my bagged teas. I’d just leave the bag in the tea while I drank it. If I didn’t like it, I blamed it on the tea, not on the over-steeping. I followed the recommended brewing instructions for this loose tea, but I wasn’t too fond of the result. As for a second steeping, yuck! The tea kept giving, what I described as a muddy/dirty flavor. I suppose that’s supposed to be the bitterness? I never thought of it as bitter though.

After much research into ‘proper’ tea brewing techniques, I found one that gives me a really good result: Fill my (glazed) kyusu with two or three times as much tea as recommended and steep for 50 seconds with water at 165deg. I finally discovered what Unami must be! yummy <3 I can even get a decent second cup if I steep the leaves with near boiling water (around 190) for 30 seconds.

Going to brew my second steeping now :) …

165 °F / 73 °C 0 min, 45 sec

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31 tasting notes

I just steeped this too strong. I got this as a sample with another order a while back and finally gave it a shot. I steeped enough for about three cups in the volume of two, so it was a bit stronger than my first time steeping this.

The leaves are a deep green, flat and mostly intact (any that weren’t can likely be attributed to my less than careful handling of the sample). The liquor was a greenish yellow, although it would have been a lighter yellow if I’d had the right amount of leaves for the water. I’d also say The Tea Spot’s own description of sweet and herbacious were right on. I have too many other unique, nuanced greens for this to make my favorites list, but it was a great green tea.

Flavors: Green Melons

175 °F / 79 °C 2 min, 30 sec 3 tsp 14 OZ / 414 ML

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21 tasting notes

First tasting for the day is Sencha green organic by the tea spot. I steeped this one for about 30 seconds with 5 grams of leaf in a 110 ml gaiwan. I dont have proper tools for true japanese tea brewing, so in the gaiwan it goes.

The first notes that hit me are butter, grass, asparagus, and a bit of astringency, but almost no bitterness at all. Which is really nice for a green tea. Its incredibly smooth and easy to drink.

The liquid is mostly clear with just a slight bit of cloudiness that you often see in Japanese style teas. I think this is from the way the tea is rolled in the process. This gives it a wonderful mouth feel and a nice bit of umami.

It seems to get the best brew at the second or third steeping, as the leaves need to open up a bit to really release the flavor. Though It seems to hold up even at 4 or 5.

Highly recomended, also check out jade green as it has a similiar taste profile.

Flavors: Asparagus, Astringent, Butter, Grass, Umami, Vegetal

175 °F / 79 °C 0 min, 30 sec 5 g 4 OZ / 110 ML

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518 tasting notes

I ordered this in sachets for ease while traveling. It worked very well for this. Easy to steep, tastes good, no mess.

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1737 tasting notes

Today’s lunchtime tetsubin of green tea was courtesy of The Tea Spot, who kindly sent me a sample of their Organic Sencha. The liquor was as expected: pale greenish yellow, and the first glass seemed a bit astringent, despite my low temperature short steeping. However, the second glass was much smoother with even a silky quality to it.

My hypothesis (developed on the basis of other teas as well…) is that green tea is always more bitter when imbibed at a higher than a lower temperature. Added to that, I drank the first glass right after a big bowl of freshly sliced strawberries sprinkled with sugar and doused with cream. That sweet flavor may have made the tea seem more bitter by contrast.

I’ll try a second infusion later today…

165 °F / 73 °C 2 min, 30 sec

I definitely agree that there’s a correlation between temperature and bitterness with green teas!


I never brew sencha over 160F, over that I find it tends to develop bitterness, all greens are sensitive but Sencha is even more finicky than most. At least, that seems to be my own sweet spot, to each its own :-)


how grassy did it taste? its unique to japan green tea


Fellow Steepsters: I always brew green tea at a lower temperature than black—much lower, in fact. But what I’ve been noticing is that the temperature at which the liquid enters my mouth matters, too! Often I find that the first cup is slightly more bitter, but by the time I get to the second cup it is considerably smoother. Both were were poured into Bodum double-walled glasses from the very same pot at nearly the same time, so the explanation is not the brew but the temperature at which I imbibed. Well, it could also be what I was eating, as in this case: strawberries sweetened with sugar! ;-)

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