Sencha Kido

A great asamushi style summer-harvest shaded sencha from the famous tea region of Kyoto.

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.

Shading
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