This mellow Japanese green tea is produced in the Shizuoka region near Mount Fuji. Its bright green flat leaves are picked early in the season, then steamed to ensure freshness. It is often referred to as "the white wine of teas".
Brewing Tips: The Japanese Sencha green tea should be made with cold, filtered water that has been brought to a boil and then allowed to cool for 2 minute (160-170° F). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the boiling water over the tea leaves. It should be steeped for 2 minutes. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping. Decant and enjoy!
