Bio Sencha Kaori

Spring sencha from the Satsuma region of Kagoshima Prefecture. The leaves of the Asanoka cultivar were shaded two weeks before harvest. They were only lightly steamed during post-processing and slightly warmed in the final stage. Nicely processed leaves, dark and shiny, with a typical sweet aroma resembling a blossoming apricot tree. Bright green in a cup with an intense sweet fruity flavor. Excellent first picking Sencha.

How to brew Sencha

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 65-70 °C, steep for 60 seconds. Infuse the second infusion for 30 seconds and the third for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 55–60 ᵒC for 20 seconds, and in the following three infusions, you steep the leaves for 30, 40, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.