This popular Japanese tea differs from the more common Chinese greens for the fact that it is steamed after picking (as opposed to the Chinese tradition of pan-roasting) to stop the oxidization process. This steaming imparts a fresh, pleasing, almost seaweed-like flavor to the grassy, vegetal, gold-green liquor, which so complements the characteristic "umami" profile of the leaves themselves. Our superior Sencha comes to us all the way from Kagoshima.
 

Brew for 1 minute at 170°F; 1 steeping.