Purple Sencha

Organic Saemidori Sencha Japanese Tea

This Sencha is made with leaves from the first flush harvest of a bush called Sun Rouge. This cultivar was developed by a research division of a major paper manufacturer in southern Japan, and was registered in the registry of the Ministry of Agriculture, Forest and Fishery in 2009. Sun Rouge has a high content anthocyanins, the same compound responsible for the purple skin of eggplants and red wine grapes. Although the bush is difficult to grow, the master producer in Mie prefecture made a wonderful tasting Sencha using Sun Rouge bush. His garden only yields 10kg annually.

Map of Japan's Tea Regions

Mie Region

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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: 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.