SENCHA
STEAMED TEA
GREEN TEA
★ ORGANIC FARMING
Shikoku‑Chūō City, Ehime, Japan
Sencha "Steamed Tea" is Japan’s most iconic green tea, crafted from sun-grown leaves steamed, rolled, and dried to preserve their fresh character. It offers a bright, grassy aroma, balanced umami, and a clean, refreshing taste, making it a vibrant everyday tea with energy and elegance. MORE
AROMA
Herbal, nutty
TASTE
Creamy, herbal, seaweed
CULTIVAR: Blend
HARVEST: Spring, 2025
GREEN TEA
★ ORGANIC FARMING
Shikoku‑Chūō City, Ehime, Japan
Sencha "Steamed Tea" is Japan’s most iconic green tea, crafted from sun-grown leaves steamed, rolled, and dried to preserve their fresh character. It offers a bright, grassy aroma, balanced umami, and a clean, refreshing taste, making it a vibrant everyday tea with energy and elegance. MORE
AROMA
Herbal, nutty
TASTE
Creamy, herbal, seaweed
CULTIVAR: Blend
HARVEST: Spring, 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green 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 keep the tea leaf in its original chemical composition. Research over the past few decades has 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 the BIOCHEMISTRY OF A TEA LEAF
SHINCHA
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
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
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. Depending on the specific variety and growing conditions, it can have grassy, vegetal, and sometimes Umami notes. 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. Kirishima Sencha represents the quiet intensity and purity of southern Japan’s volcanic terroir. Grown in the highlands of Kagoshima Prefecture, this tea is a pristine expression of the Sencha tradition, fresh, vivid, and elemental. Unlike more heavily steamed fukamushi styles from lower elevations, Kirishima Sencha is typically crafted with a lighter, more refined steaming (asamushi or chūmushi), preserving the leaf's integrity and emphasizing flavor transparency. Kirishima Sencha is known for its deep sweetness, luminous color, and balance between grassy brightness and umami depth.
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ORIGIN
Shingū-chō, located in the Shikoku Mountain Range of Ehime Prefecture, is renowned for its fertile soil, pure water, and clean mountain air, ideal conditions for producing aromatic, high-quality tea. The area has a long tradition of wild tea (yamacha), hand-picking, and sun-drying. Its cultural landscape includes ancient post stations, pilgrimage routes, and heritage sites such as the Kumano Jūnsha shrine, adding depth to the region’s tea story.
In 1954, founder Kugorō Waki introduced the “Yabukita” cultivar from Shizuoka to Shingū and successfully propagated it through cuttings, a pioneering achievement for the region. This innovation played a key role in transforming Shingū into a recognized tea-producing area. By 1959, Waki Seichajō had built an integrated facility for cultivation, processing, and sales, becoming one of the first in the region to operate a complete in-house production system. Since 1983, the company has practiced pesticide-free cultivation, using natural predators to protect the tea plants. This approach is maintained on their own fields to ensure both product safety and preservation of traditional methods.
Recognition and Awards
2006 – Honor Award (毎日新聞社賞 / Minister of Agriculture, Forestry and Fisheries) at the 55th National Agricultural Contest, recognizing leadership in agricultural innovation and community contribution.
International Gold Medal – Awarded at the 2nd International Famous Tea Competition in Hangzhou, Zhejiang Province, China.
ORGANOLEPTIC
The dry leaf is a deep, vibrant green with delicate needle-like shapes, slightly curved and glossy. Its aroma is fresh and invigorating—think young grass after rain, steamed zucchini, and faint notes of pine or yuzu peel. The infusion is a clear, luminous chartreuse to pale emerald, depending on steeping time and temperature. Aromatically, it opens with warm vegetal tones, lightly blanched spinach, spring pea, and sweet kombu—mingled with a subtle floral accent, reminiscent of freesia or young orchid. The first sip offers a beautifully structured experience: a gentle umami front, soft and savory like dashi, evolves into a clean vegetal sweetness. Mid-palate brings fresh green bean, steamed edamame, and a slight creamy texture. The mouthfeel is supple and round, coating the tongue with soft minerality. A faint citrus brightness—reminiscent of sudachi or green plum—adds lift and clarity. The aftertaste is enduring, with a sweet-savory interplay and a whisper of ocean breeze. As the infusion cools, its complexity deepens, revealing a quiet warmth beneath the vivid surface. Kirishima Sencha is a tea of precision and poise, inviting mindfulness, yet comforting in its approachability. It speaks of mineral-rich soils, clean mountain air, and the careful hands of those who craft it. Ideal for thoughtful mornings, restorative afternoons, or moments of green stillness.
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, notably 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.
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. Depending on the specific variety and growing conditions, it can have grassy, vegetal, and sometimes Umami notes. 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. Kirishima Sencha represents the quiet intensity and purity of southern Japan’s volcanic terroir. Grown in the highlands of Kagoshima Prefecture, this tea is a pristine expression of the Sencha tradition, fresh, vivid, and elemental. Unlike more heavily steamed fukamushi styles from lower elevations, Kirishima Sencha is typically crafted with a lighter, more refined steaming (asamushi or chūmushi), preserving the leaf's integrity and emphasizing flavor transparency. Kirishima Sencha is known for its deep sweetness, luminous color, and balance between grassy brightness and umami depth.
.
ORIGIN
Shingū-chō, located in the Shikoku Mountain Range of Ehime Prefecture, is renowned for its fertile soil, pure water, and clean mountain air, ideal conditions for producing aromatic, high-quality tea. The area has a long tradition of wild tea (yamacha), hand-picking, and sun-drying. Its cultural landscape includes ancient post stations, pilgrimage routes, and heritage sites such as the Kumano Jūnsha shrine, adding depth to the region’s tea story.
In 1954, founder Kugorō Waki introduced the “Yabukita” cultivar from Shizuoka to Shingū and successfully propagated it through cuttings, a pioneering achievement for the region. This innovation played a key role in transforming Shingū into a recognized tea-producing area. By 1959, Waki Seichajō had built an integrated facility for cultivation, processing, and sales, becoming one of the first in the region to operate a complete in-house production system. Since 1983, the company has practiced pesticide-free cultivation, using natural predators to protect the tea plants. This approach is maintained on their own fields to ensure both product safety and preservation of traditional methods.
Recognition and Awards
2006 – Honor Award (毎日新聞社賞 / Minister of Agriculture, Forestry and Fisheries) at the 55th National Agricultural Contest, recognizing leadership in agricultural innovation and community contribution.
International Gold Medal – Awarded at the 2nd International Famous Tea Competition in Hangzhou, Zhejiang Province, China.
ORGANOLEPTIC
The dry leaf is a deep, vibrant green with delicate needle-like shapes, slightly curved and glossy. Its aroma is fresh and invigorating—think young grass after rain, steamed zucchini, and faint notes of pine or yuzu peel. The infusion is a clear, luminous chartreuse to pale emerald, depending on steeping time and temperature. Aromatically, it opens with warm vegetal tones, lightly blanched spinach, spring pea, and sweet kombu—mingled with a subtle floral accent, reminiscent of freesia or young orchid. The first sip offers a beautifully structured experience: a gentle umami front, soft and savory like dashi, evolves into a clean vegetal sweetness. Mid-palate brings fresh green bean, steamed edamame, and a slight creamy texture. The mouthfeel is supple and round, coating the tongue with soft minerality. A faint citrus brightness—reminiscent of sudachi or green plum—adds lift and clarity. The aftertaste is enduring, with a sweet-savory interplay and a whisper of ocean breeze. As the infusion cools, its complexity deepens, revealing a quiet warmth beneath the vivid surface. Kirishima Sencha is a tea of precision and poise, inviting mindfulness, yet comforting in its approachability. It speaks of mineral-rich soils, clean mountain air, and the careful hands of those who craft it. Ideal for thoughtful mornings, restorative afternoons, or moments of green stillness.
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, notably 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.
AN SHIM TEA - AWARD-WINNING TEA
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