Japanese-style tea, organically-grown sencha features chunky leaves that have been lightly steamed for an approachable mouthfeel and long-lasting aftertaste.
Sencha is the most popular style of Japanese green tea, representing roughly 80% of tea production in Japan. It is loosely defined as:
Premium, early harvest leaves
Processed with steam, rolled into needles, and dried.
We're often asked why Japanese-style green tea is so much greener than its Chinese-style counterpart, and while that is a very broad generalization, it comes down to which method is used to prevent oxidization: steaming or pan-firing. Japanese-style teas most often use the steaming method, which generally yields a more intensely green tea, typically with more oceanic notes.