Sencha Superior is an asamushi sencha made from the predominant Yabukita cultivar in Japan, yielding what many define as the classical character of lively fresh flavor that represents the original Japanese sencha taste profile. Developed in the 18th century, the process of making sencha has evolved into the art and science of preserving fresh green flavor. The light asamushi style steaming preserves this tea's varietal character and yields a clear, golden-green infusion. Fresh and savory, with pleasant grassy notes and a crisp finish.
Fresh, grassy high notes with a smooth body, savory flavor and crisp finish
1 tbsp (4g) per 8 oz of water
Water Temperature: 175°F
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 3 minutes
Kyusu Brewing from Rishi Tea on Vimeo.
For the best infusions, we recommend brewing this tea in a Tokoname teapot
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
Organic green tea.