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One Grand Central Place

60 East 42nd Street, Suite 1161

New York, NY 10165

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212 582 1614 

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Fukamushi  Sencha Tenjo

It has always been said that the best Sencha is made using leaves picked on the 88th day from the Spring equinox. This Sencha was made using leaves picked around the 88th day and has an absolutely  perfect balance of sweetness and briskness. It is a deep steamed "Fukamushi" Sencha produced by an award winning producer in the Kakegawa region of Shizuoka.

Kakegawa Shizuoka Region

Our teas are available for purchase exclusively to wholesale clients.
If you are a retail consumer, please contact us and we will be happy to provide you with a list of where you can purchase our teas.
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About Sencha Variety

Sencha, the most commonly drunk green tea in Japan was first produced in Uji (the outskirts of Kyoto) in the 18th Century and is now produced in many parts of the country. First flush tea, harvested from late April through mid-May, is considered the best of its kind. Sencha has the perfect balance of briskness and sweetness. 

Steeping Instructions
Water: 155-170 F                                   Tea: 3g per cup (6-8 ounces of water) Infusion: 45 seconds - 1 minute

1.  Boil freshly drawn water and let it cool down to the appropriate temperature.

2.  Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.

3.  Pour water into the pot and allow the indicated time for proper infusion.

4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.