Sencha is- with good reason- the most popular tea in Japan. This 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.