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Sencha is the most popular tea in Japan. First developed in 1738 by Soen Nagatani in Uji on the outskirts of Kyoto, it became known for its briskness and sweetness and is now the first tea that comes to mind for many people when they think of “Japanese tea.” Today, it is produced in many parts of Japan. Sencha is known for being steamed after being grown in the sun to prevent oxidation. The leaves are then rolled into their signature needle-like shapes. First flush tea, harvested from late April through mid-May, is considered the best of its kind.
Sencha Sakura Shizu is a special tea plant varietal cultivated in the Shizuoka prefecture’s tea research center. Superior seeds are selected from the most common bush type, Yabukita. This bush has a higher content of coumarin, a fragrant compound found in Sakura cherry leaves. As a result, this Sencha is highly fragrant, which adds more depth to its taste, providing highly floral and flavorful cherry blossom-like flavors. This Sencha evokes the first bloom of Sakura in early spring. Wonderful!
