Tsuyuhikari Sencha

Tsuyuhikari Sencha Japanese Tea

Tsuyuhikari refers to the tea varietal, which was registered in the year 2000. Our Tsuyuhikari is a Fukamushi (deep steamed) Sencha, made with the youngest leaves of the first flush harvest from the Makinohara region of Shizuoka. The color of the leaf is bright green and it has a refreshing aroma with a hint of Gyokuro-like “ Umami”.

Map of Japan's Tea Regions

Makinohara, 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: 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.