Tasting notes

Fresh, clean tasting Sencha. Well developed fruit aromas. Quality intensity found in only the best Sencha.

Background

Japanese Sencha is an important part of my tea world. I always look for good Sencha. In the last two years it has been a trend of most of the Sencha offered, to me, to have a pronounced vegetative taste. I have never liked this in my Sencha choice and have looked for fuller, fresher teas for my selection. Miyakano Sencha is quality. Grown to Organic standards and plucked in spring. Miyakano Sancha is lightly steamed, giving a deep dark green leaf. And a well developed taste. This Sencha offers the best aromas in it's class. I also stock three higher grades from this garden for connoisseurs. One of which is superb. Please contact me for more information.

Perfect preparation

Do not make this tea in a brown Betty Teapot. I will never forgive you if you do!

Fine Japanese Sencha requires some attention. But once understood it is easy to prepare.

Choose a small clay Teapot, preferably a Tokoname. Add one teaspoon of Sencha to a 250ml pot. Bring freshly drawn filtered water to the boil. Take it off the heat and leave your water to cool down for five minutes. You are looking to use a water temperature of about 70 degrees. Pour your cooled water onto the Sencha and leave to steep for one minute not longer. The tea is ready to serve. Sencha will make three or four pots from one set of leaves. To do this add hotter water to your tea leaves for each new steeping. Personally I put my kettle on a low flame after it has reached 70 degrees. This ensures I have a constant supply of hot water.