HENTA SAN SHINCHA
STEAMED TEA from HENTA SAN
GREEN TEA
★ PESTICIDE-FREE GARDENING
Kirishima, Kagoshima, Kyushu, Japan
Sencha is Japan's classic and most widely consumed green tea, celebrated for its distinctive flavor and aroma. The so-called Shincha ("New tea" or First Harvest) is appreciated for its soft and sweet taste. MORE
JAPANESE TEA SELECTION PARIS FIRST PRICE 2022
AROMA
Herbal, nutty
TASTE
Creamy, herbal, seaweed
CULTIVAR: Asanoka, Yabukita and Saemidori
HARVEST: 2023
GREEN TEA
★ PESTICIDE-FREE GARDENING
Kirishima, Kagoshima, Kyushu, Japan
Sencha is Japan's classic and most widely consumed green tea, celebrated for its distinctive flavor and aroma. The so-called Shincha ("New tea" or First Harvest) is appreciated for its soft and sweet taste. MORE
JAPANESE TEA SELECTION PARIS FIRST PRICE 2022
AROMA
Herbal, nutty
TASTE
Creamy, herbal, seaweed
CULTIVAR: Asanoka, Yabukita and Saemidori
HARVEST: 2023
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
"STEAMED TEA" FROM HENTA SAN
ABOUT
Sencha is a popular Japanese green tea known for its fresh flavor and vibrant green color. Its rich history, distinct growing regions, and unique characteristics set it apart from other types of tea. Sencha offers a delicate balance of sweetness and astringency. It can have grassy, vegetal, and sometimes umami notes, depending on the specific variety and growing conditions. The flavor can change with different brewing techniques, such as water temperature and steeping time.
The history of Sencha dates back to the early Edo period (1603-1868) in Japan. While tea was initially introduced to Japan from China, it was primarily consumed in powdered form, known as matcha. The introduction of sencha occurred when Japanese tea masters began experimenting with steaming and rolling fresh tea leaves, leading to a new way of preparing and consuming tea.
By the 18th century, sencha gained popularity due to its flavorful taste and the convenience of brewing whole leaves rather than powdering them. As farming methods improved and more varieties of tea plants were cultivated, sencha became one of Japan's most widely consumed tea types. It eventually overshadowed matcha in everyday tea drinking and is now a staple in Japanese culture.
Sencha is primarily grown in Japan, particularly in Shizuoka, Uji, Kagoshima, and Mie. Each area offers distinct characteristics due to differences in climate, soil, and cultivation techniques.
.
ORIGIN
The Kirishima mountain range stretches across the prefectures of Kagoshima and Miyazaki, forming part of the larger Kyushu volcanic arc. The region comprises numerous peaks, the highest being Kirishima and the active volcano Ebino Kogen. The area is known for its scenic landscapes, including deep valleys, volcanic craters, hot springs, and dense forests. Kirishima tea has a smooth, rich taste that can range from mildly sweet to slightly astringent, with a prominent umami flavor characteristic of high-quality Japanese green teas. The finishing notes are often refreshing and long-lasting.
While the exact origins of Kirishima tea are not thoroughly documented, green tea cultivation in Kagoshima Prefecture has a long history dating back to the early 18th century. The region's volcanic soil, mild climate, and abundant rainfall create ideal conditions for tea cultivation. Kirishima tea has been cultivated using traditional methods passed down through generations, emphasizing sustainable practices and a deep respect for the environment. Kirishima tea has gained recognition not only within Japan but also internationally. As Japanese tea culture has evolved, marketplaces have embraced the rich flavors and varieties from regions like Kirishima, making them accessible to tea enthusiasts worldwide.
ORGANOLEPTIC
This exquisite whole-leaf Shincha promises a delightful experience from the first whiff, unveiling sweet herbal and nutty aromas. Upon steeping in a warm teapot, the scent intensifies, transforming into a rich, creamy umami flavor. The initial taste is soft and fresh, enhanced by subtle salty notes reminiscent of seaweed, culminating in a lingering sweet finish. With additional steeping, you’ll notice the gentle bitterness that is often characteristic of many Japanese green teas.
While the Japanese typically brew their Shincha stronger to appreciate its deep complexity, I prefer a lighter method that showcases its sweetness and intricate flavors. For optimal results, steep the tea with water at approximately 70 °C for 30-45 seconds. This approach results in a smoother, sweeter brew, allowing its multidimensional flavors to truly shine. And remember—after your last sip, take a moment to savor the delightful aroma lingering in your cup!
GASTRONOMY
This exceptional Sencha tea is a perfect pairing for Japanese cuisine, elevating the flavors of various dishes. Like Gyokuro, Sencha excels when cold brewed, offering a refreshing alternative to wine during meals. Its distinctive flavor profile complements a range of foods, particularly lighter options like sashimi, sushi, or tempura.
Additionally, Sencha can be innovatively incorporated into sauces and salads, contributing a delightful depth and complexity. However, it’s crucial to use it judiciously; the tea's subtle characteristics are best appreciated when not overshadowed. Enjoy it alongside a thoughtfully prepared meal to enhance your dining experience.
EXPERT'S JUDGEMENT
"This blend has won the Japanese Tea Selection Paris First Price in 2022. Well balanced, very vegetal fresh notes and light umami. This tea is made by blending Asanoka, Yabukita and Saemidori cultivars. The percentage of each is the secret of Mr. Henta. Harvested at the end of April - beginning of May, because all the cultivars are not harvested at the same time. All the tea trees are shaded for 10 days before the harvest."
Florian Aumaire (Les thés sur terre)
Sencha is a popular Japanese green tea known for its fresh flavor and vibrant green color. Its rich history, distinct growing regions, and unique characteristics set it apart from other types of tea. Sencha offers a delicate balance of sweetness and astringency. It can have grassy, vegetal, and sometimes umami notes, depending on the specific variety and growing conditions. The flavor can change with different brewing techniques, such as water temperature and steeping time.
The history of Sencha dates back to the early Edo period (1603-1868) in Japan. While tea was initially introduced to Japan from China, it was primarily consumed in powdered form, known as matcha. The introduction of sencha occurred when Japanese tea masters began experimenting with steaming and rolling fresh tea leaves, leading to a new way of preparing and consuming tea.
By the 18th century, sencha gained popularity due to its flavorful taste and the convenience of brewing whole leaves rather than powdering them. As farming methods improved and more varieties of tea plants were cultivated, sencha became one of Japan's most widely consumed tea types. It eventually overshadowed matcha in everyday tea drinking and is now a staple in Japanese culture.
Sencha is primarily grown in Japan, particularly in Shizuoka, Uji, Kagoshima, and Mie. Each area offers distinct characteristics due to differences in climate, soil, and cultivation techniques.
.
ORIGIN
The Kirishima mountain range stretches across the prefectures of Kagoshima and Miyazaki, forming part of the larger Kyushu volcanic arc. The region comprises numerous peaks, the highest being Kirishima and the active volcano Ebino Kogen. The area is known for its scenic landscapes, including deep valleys, volcanic craters, hot springs, and dense forests. Kirishima tea has a smooth, rich taste that can range from mildly sweet to slightly astringent, with a prominent umami flavor characteristic of high-quality Japanese green teas. The finishing notes are often refreshing and long-lasting.
While the exact origins of Kirishima tea are not thoroughly documented, green tea cultivation in Kagoshima Prefecture has a long history dating back to the early 18th century. The region's volcanic soil, mild climate, and abundant rainfall create ideal conditions for tea cultivation. Kirishima tea has been cultivated using traditional methods passed down through generations, emphasizing sustainable practices and a deep respect for the environment. Kirishima tea has gained recognition not only within Japan but also internationally. As Japanese tea culture has evolved, marketplaces have embraced the rich flavors and varieties from regions like Kirishima, making them accessible to tea enthusiasts worldwide.
ORGANOLEPTIC
This exquisite whole-leaf Shincha promises a delightful experience from the first whiff, unveiling sweet herbal and nutty aromas. Upon steeping in a warm teapot, the scent intensifies, transforming into a rich, creamy umami flavor. The initial taste is soft and fresh, enhanced by subtle salty notes reminiscent of seaweed, culminating in a lingering sweet finish. With additional steeping, you’ll notice the gentle bitterness that is often characteristic of many Japanese green teas.
While the Japanese typically brew their Shincha stronger to appreciate its deep complexity, I prefer a lighter method that showcases its sweetness and intricate flavors. For optimal results, steep the tea with water at approximately 70 °C for 30-45 seconds. This approach results in a smoother, sweeter brew, allowing its multidimensional flavors to truly shine. And remember—after your last sip, take a moment to savor the delightful aroma lingering in your cup!
GASTRONOMY
This exceptional Sencha tea is a perfect pairing for Japanese cuisine, elevating the flavors of various dishes. Like Gyokuro, Sencha excels when cold brewed, offering a refreshing alternative to wine during meals. Its distinctive flavor profile complements a range of foods, particularly lighter options like sashimi, sushi, or tempura.
Additionally, Sencha can be innovatively incorporated into sauces and salads, contributing a delightful depth and complexity. However, it’s crucial to use it judiciously; the tea's subtle characteristics are best appreciated when not overshadowed. Enjoy it alongside a thoughtfully prepared meal to enhance your dining experience.
EXPERT'S JUDGEMENT
"This blend has won the Japanese Tea Selection Paris First Price in 2022. Well balanced, very vegetal fresh notes and light umami. This tea is made by blending Asanoka, Yabukita and Saemidori cultivars. The percentage of each is the secret of Mr. Henta. Harvested at the end of April - beginning of May, because all the cultivars are not harvested at the same time. All the tea trees are shaded for 10 days before the harvest."
Florian Aumaire (Les thés sur terre)
AN SHIM TEA - AWARD-WINNING TEA
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