Comprised entirely of the yabukita cultivar, which is most commonly used for sencha, these mossy green, elegant needle-shaped leaves are lightly steamed to halt oxidation. A classic style of Japanese green tea, this sencha has light but balanced notes of grass and lemon, with a pleasant, lingering floral finish. It’s made in Uji, the oldest and most prestigious production region in the country.
Brew with water below boiling (160°-170°F) to maintain the tea’s inherent sweetness.
Tasting Notes: bright, grassy, lemon
Year of Production: Spring 2018