A lightly steamed green tea with a clear cup, fresh grass aroma, and a bright finish.
Recipe
- Temperature 75 °C · 167 °F
- Leaf 4 g
- Water 220 ml
- First steep 1:15
- Each next steep +0:15
- Steeps 4
Lore
Sencha overtook matcha in the 1700s, after Uji grower Nagatani Soen's steam-and-roll method spread across Japan. Shizuoka, in Fuji's foothills, became its heartland. Asamushi, the lighter steaming, keeps the leaf's clarity.