Description:
Sourced from the misty hills of Shizuoka, this sencha reflects the quiet clarity of its landscape — where mountain air, soft rain, and attentive cultivation shape a tea of balance and refinement. As Japan’s most renowned tea-growing region, Shizuoka offers ideal conditions for producing sencha with a vivid freshness and gentle depth.
The leaves, carefully steamed soon after harvest, preserve their vibrant green character and living aroma. In the cup, the liquor unfolds as a luminous yellow-green, carrying notes of fresh grass, steamed greens, and a subtle marine sweetness. A delicate umami lingers beneath, creating a rounded, clean finish that feels both grounding and uplifting.
This tea invites a moment of stillness — a quiet return to breath, where clarity and softness meet in each sip.
Origin:
Shizuoka, Japan
Process:
Steaming (asamushi to chumushi), rolling, drying
Appearance:
Slender, needle-like deep green leaves
Liquor Color:
Bright yellow-green
Flavor:
Fresh vegetal notes with gentle umami, hints of sea breeze, and a clean, lingering sweetness
How to Brew — Shizuoka Sencha
Brewing Shizuoka Sencha is a quiet practice of attention — where temperature, time, and gesture shape the experience of the tea.
Tea to Water Ratio
3g tea leaves / 100ml water
Water Temperature
70–80°C
(Allow freshly boiled water to cool slightly before pouring)
Brewing Time
First infusion: 60–90 seconds
Method
Warm the teapot and cups.
Add the tea leaves.
Pour in the cooled water gently.
Allow the leaves to open in stillness.
Pour out completely, down to the last drop.
Subsequent Infusions
Second infusion: 10–20 seconds
Third infusion: 30–45 seconds
The flavour evolves with each pour — from fresh and vegetal, to soft sweetness, to a lighter, more transparent finish. The second infusion is often the most vibrant.
A Note on Temperature
Pouring hot water into a separate vessel before brewing allows it to cool naturally. This small gesture helps preserve the tea’s clarity and prevents bitterness.
Description:
Sourced from the misty hills of Shizuoka, this sencha reflects the quiet clarity of its landscape — where mountain air, soft rain, and attentive cultivation shape a tea of balance and refinement. As Japan’s most renowned tea-growing region, Shizuoka offers ideal conditions for producing sencha with a vivid freshness and gentle depth.
The leaves, carefully steamed soon after harvest, preserve their vibrant green character and living aroma. In the cup, the liquor unfolds as a luminous yellow-green, carrying notes of fresh grass, steamed greens, and a subtle marine sweetness. A delicate umami lingers beneath, creating a rounded, clean finish that feels both grounding and uplifting.
This tea invites a moment of stillness — a quiet return to breath, where clarity and softness meet in each sip.
Origin:
Shizuoka, Japan
Process:
Steaming (asamushi to chumushi), rolling, drying
Appearance:
Slender, needle-like deep green leaves
Liquor Color:
Bright yellow-green
Flavor:
Fresh vegetal notes with gentle umami, hints of sea breeze, and a clean, lingering sweetness
How to Brew — Shizuoka Sencha
Brewing Shizuoka Sencha is a quiet practice of attention — where temperature, time, and gesture shape the experience of the tea.
Tea to Water Ratio
3g tea leaves / 100ml water
Water Temperature
70–80°C
(Allow freshly boiled water to cool slightly before pouring)
Brewing Time
First infusion: 60–90 seconds
Method
Warm the teapot and cups.
Add the tea leaves.
Pour in the cooled water gently.
Allow the leaves to open in stillness.
Pour out completely, down to the last drop.
Subsequent Infusions
Second infusion: 10–20 seconds
Third infusion: 30–45 seconds
The flavour evolves with each pour — from fresh and vegetal, to soft sweetness, to a lighter, more transparent finish. The second infusion is often the most vibrant.
A Note on Temperature
Pouring hot water into a separate vessel before brewing allows it to cool naturally. This small gesture helps preserve the tea’s clarity and prevents bitterness.
