Sencha Shincha offers a lovely experience for sencha enthusiasts. Lightly steamed in the asamushi style of processing that preserves delicate floral notes, hints of toasted macadamia nuts and whispers of light, brothy umami. Grown in Shizouka Prefecture, home of Mount Fuji, this tea continues to delight Japanese green tea lovers year after year.
In the Japanese tea tradition, the texture of the tea itself is extremely important. At the end of the tea making process, the tea master will carefully blend in tiny, broken up 'tea dust' to give the finished cup more body and richness. You can actually see these particles when you scoop out your tea. You also see them in your cup - Sencha should have a lovely, slightly cloudy appearance. This contributes to the 'umami' of the tea (the 5th taste - the others being sweet, salty, sour and bitter). Taste and enjoy the added richness umami gives your cup of tea.
This tea contains a medium level of caffeine | Steep at 165° for 2 minutes.
Renowned for its unparalleled views of Mt. Fuji, Shizuoka is a prefecture situated on Honshu's Pacific coast. As the largest tea producing region in Japan, Shizuoka is responsible for growing approximately 40% of the ocha, or green tea.
Shizuoka is home to unique terrain, mineral-rich soil, four distinct seasons, and adequate rainfall with dense coastal fog; all of the necessary elements for growing exceptional tea. Green tea plantations in Shizuoka date back to 1241 when a monk by the name of Shoichi Kokushi planted green tea seeds there that he has obtained while on a trip to China.
Free Sample Offer
If you buy this tea from another vendor, we invite you to try a free sample. Simply email a receipt showing an earlier purchase of the "shincha sencha" tea to masters@adagio.com and we'll mail you a free sample of this tea to compare. We're convinced that you'll be impressed with its quality and value.
Katahira
How long have you been growing tea and what got your started?
I have been growing tea for 15 years since, I was 20 years old. Green tea farming is my family's business, I watched my father doing it ever since I can remember.
Can you describe a typical day out in the field?
There are a lot of things to do even when it is not harvest season. Soil cultivating, fertilizing, and weeding is all season work.
What is your favorite part of growing tea?
I can feel what I'm doing is part of nature. I feel that I not only love my teas, but am beloved by my teas. Tea processing is another kind of fun, it's very creative.
Conversely, what is the hardest part of your job?
Green tea farming is part of nature. We can't control everything. With tea processing is only one chance to get it right. Even the slightest mistake can be fatal.
Are there any tips you can give on how to best brew your tea?
Brew a cup of tea with love. That would be the best extra flavor.
You'll Also Enjoy
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shincha genmaicha
Toast, candied nuts, and light vegetal spring greens.
Oota's
shincha gyokuro
A balanced cup with floral and umami notes.
Liao Xiao Juan's
huang shan mao feng
Floral aroma, luscious buttery texture, soft notes of lychee and sweet grass.
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