Uji Sencha Premium

This tea comes from Uji, on the outskirts of the old capital Kyoto, where Sencha was invented in 1738. Uji Sencha Premium is made with leaves typically picked around the 10th day after the first flush harvest has begun. Because the bushes are shaded before harvesting, it retains a lot of Umami.

Map of Japan's Tea Regions

Uji, Kyoto Region

Our teas are available for purchase exclusively to wholesale clients.

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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.