Sencha Junpu

This premium-grade sencha from Kyoto has been shaded for 14 days before harvest, making it exceptionally delicate and rich in umami.

Asamushi-style sencha
Japanese green teas use a different method to stop oxidation compared to the traditional Chinese pan-firing technique. Instead, sencha is steamed, preserving more fresh, grassy, and seaweed-like notes, in contrast to the nuttier flavour profile of many Chinese green teas. “Asamushi” means this tea has been lightly steamed for a shorter period, helping to preserve the leaves in a more intact form while producing a more delicate flavour and aroma.

Zairai plants
This is a spring harvest from zairai plants, meaning they are grown from seeds taken from existing tea bushes prior to the widespread use of named cultivars. Because each plant is genetically unique—and often older and more resilient—this results in a tea with greater complexity compared to single-cultivar teas.

Shading
Having been shaded for 14 days before harvest, this tea is similar to kabusecha, though typically harvested slightly later, around mid to late May. The shading process slows the conversion of L-theanine into catechins, enhancing sweetness and umami while reducing bitterness. It also increases chlorophyll content, contributing to the tea’s vibrant colour and higher concentration of beneficial compounds.

Brewing method
3 g per 150 ml
Temperature: 70°C
1st infusion: 1 minute
2nd infusion: 30 seconds
3rd infusion: 40–50 seconds

This tea offers a refined and nuanced experience, best appreciated when brewed gently to highlight its natural sweetness and layered umami character.