This Japanese sencha, or green tea, is harvested in the Summer season in Wazuka, Kyoto in Japan and grown uncovered on west-facing slopes. The tea plants take in the strong early summer sun and warm breezes before they are harvested in early July. After the steaming process, the dried tea leaves are long with a beautiful color of dark green.

It has a rich flavor with a refreshing bitterness and natural sweetness.

How To Brew

Use 2 grams (1/2 tablespoon dried tea leaves) for 8 fl. oz. water in your favorite teapot or infuser (use bottled drinking water for best flavor, let boil and sit to cool slightly for 2-3 minutes). Steep for 2-3 minutes or for a shorter period of time if you would like to taste the subtle flavors of the tea. Leaves may be infused at least 3 times.

These are suggested brewing instructions. We encourage you to experiment and share your own brewing methods as you continue to grow in the tea culture. If you're new to tea this is a good way to start.