Images are for illustration only: as our tea is a purely natural product, its appearance may vary.
Sencha Premium
Depth of shadow and sea
Green tea
Unoxidized
Japan, Shizuoka
Single origin
0-5%
Oxidation
Product line Discovery
A classic Japanese green tea with a pronounced character. Sencha Premium reveals a complex structure where fresh vegetal notes meet umami, a light bitterness, and subtle sweetness. The infusion is clear and vibrant, with a distinct maritime signature.
Sencha’s signature taste comes from careful steaming immediately after harvest. This halts oxidation and preserves fresh, vegetal aromas, while deepening the savory umami note so typical of high-quality Japanese green tea.
incl. VAT
Where Land and Sea Meet
Sencha Premium represents the heart of Japanese tea culture. In the Shizuoka region, where tea fields stretch between mountains and sea, this tea grows in open sunlight and cool coastal air. The landscape brings balance: clarity without harshness, freshness without edge.
The leaves are harvested when they are young and resilient, yet already structurally developed. Timing is essential here — too early and the tea lacks depth, too late and its tension fades. Sencha Premium sits precisely in between: lively, yet grounded.
Immediately after harvest, the leaves are briefly steamed. This process halts oxidation and fixes the leaf’s green, vegetal character. It is a distinctly Japanese approach: not to mask, but to preserve. Notes of young leaf, sea air, and umami remain clear, supported by a light, refreshing bitterness.
In the cup, Sencha Premium is focused and energetic. The infusion is bright, the flavour defined and precise. This is a tea often enjoyed throughout the day — during work, conversation, or quiet moments. Not a tea of extremes, but of rhythm: reliable, clean, and continuously moving.
Simple brewing ritual
Relaxed, accessible and ideal for a large mug or teapot.
Temperature
75°C
Amount
3 gram
Water
250 ml
Time
1-2 minutes
-
1
Preheat your teapot with hot water.
-
2
Add 3 grams of tea leaves to the pot.
-
3
Pour water at 75°C over the leaves. (Let boiling water cool first)
-
4
Let it steep for 1-2 minutes.
Japanese brewing method
The "Method of Precision." Carefully tuned temperature and timing bring clarity and umami to every infusion.
Temperature
70-80°C
Amount
5-7 gram
Water
180 ml
Time
50 sec.
Rinse
No
Tea vessel
Kyusu
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1
Preheat your Kyusu well.
-
2
Fill the Kyusu with dry leaves (5-7g).
-
3
1st infusion: 70-80°C, 50 seconds. Pour out.
-
4
2nd infusion: 20 seconds. 3rd–4th infusion: increase the infusion time by 10 seconds each time.
Terroir: Shizuoka, Japan
Region: Shizuoka, Japan
Altitude: 100-300 m
Cultivar: Yabukita
Harvest time: April–May
Also known as: Japanese Sencha
