Sencha Natsunaka

A new summer-harvest sencha offering fresh seaweed-like taste with spinach undernotes.

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.

Yabukita cultivar
Having been developed in Shizuoka in the beginning of the 20th century, this tea cultivar has become the most popular in Japan, covering 75% of the tea fields in Japan.

Summer flush
Although spring is still the most prized harvest for green teas, this sencha delivers a surprisingly refreshing and strong flavour making it a tasty and budget-friendly alternative.

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