Japanese Sencha Fukujyu

Produced in the Shizuoka Prefecture, this Fukujyu Sencha is harvested mechanically in autumn; all stalks and broken pieces are removed by hand and the tea is carefully processed and slightly steamed before rolling, shaping and drying. Shaded for two weeks prior to harvesting, these delicate leaves produce a rich dark green liquor with a full vegetal, seaweed-like and slightly toasted flavour.

Among the types of Japanese green tea prepared by infusion, sencha is the most produced tea in Japan, representing about 80 percent of the tea produced there. Unlike Chinese green teas which are pan fried, the steamed nature of Japanese green teas gives rise to a more grassy/seaweed-like flavour.

Ingredients: Japanese Sencha Green Tea

Preparation: Steep 1tsp per cup for 2-3 minutes in 75-80°C water.