Tea was brought to Japan from China by Buddhist monks and diplomats. Initially in Japan, all tea was ground into powder and whipped into a frothy drink as was done in China. This later disappeared there. Japanese Matcha was left behind as an example of a lost method of preparation. It became a Japanese tradition over the centuries. Over the years, Japanese green leaf tea became increasingly popular, including Sencha.

Today, Sencha makes up 80% of Japanese tea production. The leaves are picked in early spring and steamed to preserve their fresh, green aroma. The deep green-blue leaves have a nutty, toast-like aroma with hints of the ocean and baked farmhouse bread. The wet leaves smell like steamed asparagus, fried kale and sweet spinach, reflecting the purity and harmony of Japanese culture.

• Origin: Japan
• Region: south east coast
• Harvest period: April- May
• Cultivar: Yabukita
• Infusion: Grassy, golden color
• Smell: Fresh cut grass, seaweed (umami), sweet, creamy, nutty, floral,mineral
• Taste: Complex, seafood broth, bittersweet
• Gradation: Premium
• Caffeinated: Yes
• Organic: Yes
• Delicious with: Sushi, sashimi, yakitori, seafood, ripe peaches, grilled vegetables (asparagus, zucchini, eggplant), silky tofu, mochi, white chocolate, fresh salad, salmon with citrus, Japanese rice crackers, lemon cake, shortbread cookies

Recipe:
12 grams (5 scoops) | 1 liter of soft water | 80℃ | 2 minutes