SENCHA
STEAMED TEA
GREEN TEA
★ ORGANIC FARMING
Shikoku‑Chūō City, Ehime, Japan
Sencha is the most representative style of green tea in Japan and the most consumed there, representing the foundation of modern Japanese tea culture. Its main characteristic is steaming after harvest (rather than pan-firing), a method that preserves a vivid green color and preserves the leaf’s fresh vegetal character and umami. The result is a tea defined by clarity, balance, and a direct expression of cultivar, blending and terroir. MORE
AROMA
Herbal, nutty
TASTE
Creamy, herbal, seaweed
CULTIVAR: Master's Blend
HARVEST: Spring, 2026
GREEN TEA
★ ORGANIC FARMING
Shikoku‑Chūō City, Ehime, Japan
Sencha is the most representative style of green tea in Japan and the most consumed there, representing the foundation of modern Japanese tea culture. Its main characteristic is steaming after harvest (rather than pan-firing), a method that preserves a vivid green color and preserves the leaf’s fresh vegetal character and umami. The result is a tea defined by clarity, balance, and a direct expression of cultivar, blending and terroir. MORE
AROMA
Herbal, nutty
TASTE
Creamy, herbal, seaweed
CULTIVAR: Master's Blend
HARVEST: Spring, 2026
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
SENCHA - STEAMED TEA
ABOUT
Sencha is the most widely produced and consumed green tea in Japan, representing the foundation of contemporary Japanese tea culture. Its development is closely linked to the evolution of loose-leaf tea preparation, which became widespread during the Edo period, replacing earlier powdered tea practices. Today, Sencha serves as a reference point for understanding Japanese green tea, with a wide range of styles reflecting differences in region, cultivar, and processing.
The defining characteristic of Sencha is its production method, which relies on steaming freshly harvested leaves to halt oxidation and preserve their natural composition. This process is followed by rolling and drying stages that shape the leaves into their characteristic needle-like form while stabilizing moisture content. Compared to pan-fired green teas, steaming results in a brighter green color and a flavor profile that emphasizes fresh vegetal notes, umami, and a clean, structured finish.
Sencha varies significantly depending on harvest timing and cultivation practices. Early harvest teas tend to be softer and richer in amino acids, while later harvests develop a more pronounced structure and mild astringency. Additionally, factors such as shading, cultivar selection, processing parameters and blending, influence the final profile, allowing Sencha to range from light and refreshing to more complex and deeply umami-driven expressions.
This tea is a Shincha, meaning "new tea," which refers to the very first tea produced from Japan's first harvest of the year. It is not a separate type of tea, but can be seen as an appellation, to distinguish the first and freshest tea of the season. A Shincha is made from the youngest spring leaves, harvested after the tea plants have accumulated nutrients throughout the winter. Because of this, Shincha is valued for its delicious freshness, pronounced sweetness and umami, lively aroma, and exceptionally smooth character.
Unlike most Japanese green teas, which are often rested for several months after processing to allow their flavor to become more integrated, Shincha is released almost immediately after production and is intended to be enjoyed while its fresh spring character is at its peak. Its availability is limited, making it one of the most anticipated seasonal teas in Japan and a celebration of the beginning of the harvesting season and spring.
.
TERROIR
The Ehime prefecture on the island of Shikoku is characterized by a mild climate influenced by both mountainous terrain and proximity to the Seto Inland Sea, creating stable conditions for tea cultivation. Warm temperatures, moderate rainfall, and good air circulation support steady plant development and allow for balanced leaf growth throughout the season. Shingū-chō is in the mountains of Ehime, is renowned for its fertile soil, pure water, and clean mountain air, ideal conditions for producing aromatic, high-quality tea.
The tea gardens are often located on sloping terrain with well-drained soils, typically derived from granite-based formations. These soils are relatively low in excessive nutrients, which helps regulate plant vigor and encourages concentration within the leaf structure rather than rapid expansion. As a result, the tea develops a clean and well-defined profile, with clarity and structure in the final infusion. Microclimate conditions play an important role in shaping the character of the tea. Morning humidity, periodic mist, and diffused sunlight reduce direct solar stress, supporting the preservation of amino acids such as L-theanine while allowing for gradual development of catechins. This balance is reflected in the cup as a combination of soft umami, fresh vegetal expression, and a controlled, refined astringency.
Another important aspect is the interaction between environment and cultivation practices. Local producers manage pruning cycles, harvest timing, and leaf selection to align with regional conditions. This ensures that the tea expresses both the natural characteristics of the area and the precision of Japanese processing, resulting in a stable and well-balanced Sencha profile.
ORGANOLEPTICS
The dry leaf is needle-like, with a deep green tone and a slight natural sheen, reflecting careful rolling and precise processing. The aroma of the dry leaves is clean and expressive, with notes of fresh grass, steamed greens, and a subtle marine nuance. In a preheated teapot, the tea opens quickly from the first infusion, releasing a warm and well-defined aromatic profile, where vegetal freshness is supported by soft umami and light creamy undertones. As the leaves continue to unfold during brewing, the aroma becomes more rounded and integrated, combining fresh greenery with gentle sweetness and a refined depth.
The aroma of the liquor is clean and vivid, with a balanced combination of fresh vegetal notes, light marine tones, and a soft underlying sweetness. The taste is smooth and structured, with a medium body and a clear, well-defined texture. From the first sip, a pronounced umami and fresh vegetal character emerges, gradually developing into a gentle sweetness with a light, controlled astringency that adds precision. The aftertaste is clean and persistent, with a subtle cooling sensation and a returning sweetness that lingers on the palate. In the empty cup after drinking, a delicate, sweet and slightly marine aroma remains, leaving a calm and refined final impression.
GASTRONOMY
Sencha offers strong potential for gastronomic use due to its clarity, structure, and balanced combination of umami, freshness, and light astringency. Its profile integrates well into both traditional Japanese and Western cuisines. The tea can be used not only as a beverage pairing but also as an ingredient in savory and sweet dishes, either as an infused element or as a powder added to the dish.
In pairing, it works especially well with light savory dishes such as steamed fish, seafood, and delicate white meats, where its umami enhances natural sweetness without overpowering the dish. It also complements vegetable-based cuisine, including lightly grilled or steamed greens, as well as dishes with subtle bitterness, where the tea helps to create balance. It pairs effectively with fresh cheeses or dairy, and certain desserts, particularly those based on cream, citrus, or low sugar profiles.
This tea also performs well when brewed at lower temperatures or even prepared as a cold infusion. In this format, the liquor becomes softer, the sweetness more pronounced, and the texture more rounded, making it highly suitable for fine dining. When served chilled, it delivers a clean, refreshing, and elegant profile that can be used both as a standalone beverage and as part of curated tasting experiences.
Sencha is the most widely produced and consumed green tea in Japan, representing the foundation of contemporary Japanese tea culture. Its development is closely linked to the evolution of loose-leaf tea preparation, which became widespread during the Edo period, replacing earlier powdered tea practices. Today, Sencha serves as a reference point for understanding Japanese green tea, with a wide range of styles reflecting differences in region, cultivar, and processing.
The defining characteristic of Sencha is its production method, which relies on steaming freshly harvested leaves to halt oxidation and preserve their natural composition. This process is followed by rolling and drying stages that shape the leaves into their characteristic needle-like form while stabilizing moisture content. Compared to pan-fired green teas, steaming results in a brighter green color and a flavor profile that emphasizes fresh vegetal notes, umami, and a clean, structured finish.
Sencha varies significantly depending on harvest timing and cultivation practices. Early harvest teas tend to be softer and richer in amino acids, while later harvests develop a more pronounced structure and mild astringency. Additionally, factors such as shading, cultivar selection, processing parameters and blending, influence the final profile, allowing Sencha to range from light and refreshing to more complex and deeply umami-driven expressions.
This tea is a Shincha, meaning "new tea," which refers to the very first tea produced from Japan's first harvest of the year. It is not a separate type of tea, but can be seen as an appellation, to distinguish the first and freshest tea of the season. A Shincha is made from the youngest spring leaves, harvested after the tea plants have accumulated nutrients throughout the winter. Because of this, Shincha is valued for its delicious freshness, pronounced sweetness and umami, lively aroma, and exceptionally smooth character.
Unlike most Japanese green teas, which are often rested for several months after processing to allow their flavor to become more integrated, Shincha is released almost immediately after production and is intended to be enjoyed while its fresh spring character is at its peak. Its availability is limited, making it one of the most anticipated seasonal teas in Japan and a celebration of the beginning of the harvesting season and spring.
.
TERROIR
The Ehime prefecture on the island of Shikoku is characterized by a mild climate influenced by both mountainous terrain and proximity to the Seto Inland Sea, creating stable conditions for tea cultivation. Warm temperatures, moderate rainfall, and good air circulation support steady plant development and allow for balanced leaf growth throughout the season. Shingū-chō is in the mountains of Ehime, is renowned for its fertile soil, pure water, and clean mountain air, ideal conditions for producing aromatic, high-quality tea.
The tea gardens are often located on sloping terrain with well-drained soils, typically derived from granite-based formations. These soils are relatively low in excessive nutrients, which helps regulate plant vigor and encourages concentration within the leaf structure rather than rapid expansion. As a result, the tea develops a clean and well-defined profile, with clarity and structure in the final infusion. Microclimate conditions play an important role in shaping the character of the tea. Morning humidity, periodic mist, and diffused sunlight reduce direct solar stress, supporting the preservation of amino acids such as L-theanine while allowing for gradual development of catechins. This balance is reflected in the cup as a combination of soft umami, fresh vegetal expression, and a controlled, refined astringency.
Another important aspect is the interaction between environment and cultivation practices. Local producers manage pruning cycles, harvest timing, and leaf selection to align with regional conditions. This ensures that the tea expresses both the natural characteristics of the area and the precision of Japanese processing, resulting in a stable and well-balanced Sencha profile.
ORGANOLEPTICS
The dry leaf is needle-like, with a deep green tone and a slight natural sheen, reflecting careful rolling and precise processing. The aroma of the dry leaves is clean and expressive, with notes of fresh grass, steamed greens, and a subtle marine nuance. In a preheated teapot, the tea opens quickly from the first infusion, releasing a warm and well-defined aromatic profile, where vegetal freshness is supported by soft umami and light creamy undertones. As the leaves continue to unfold during brewing, the aroma becomes more rounded and integrated, combining fresh greenery with gentle sweetness and a refined depth.
The aroma of the liquor is clean and vivid, with a balanced combination of fresh vegetal notes, light marine tones, and a soft underlying sweetness. The taste is smooth and structured, with a medium body and a clear, well-defined texture. From the first sip, a pronounced umami and fresh vegetal character emerges, gradually developing into a gentle sweetness with a light, controlled astringency that adds precision. The aftertaste is clean and persistent, with a subtle cooling sensation and a returning sweetness that lingers on the palate. In the empty cup after drinking, a delicate, sweet and slightly marine aroma remains, leaving a calm and refined final impression.
GASTRONOMY
Sencha offers strong potential for gastronomic use due to its clarity, structure, and balanced combination of umami, freshness, and light astringency. Its profile integrates well into both traditional Japanese and Western cuisines. The tea can be used not only as a beverage pairing but also as an ingredient in savory and sweet dishes, either as an infused element or as a powder added to the dish.
In pairing, it works especially well with light savory dishes such as steamed fish, seafood, and delicate white meats, where its umami enhances natural sweetness without overpowering the dish. It also complements vegetable-based cuisine, including lightly grilled or steamed greens, as well as dishes with subtle bitterness, where the tea helps to create balance. It pairs effectively with fresh cheeses or dairy, and certain desserts, particularly those based on cream, citrus, or low sugar profiles.
This tea also performs well when brewed at lower temperatures or even prepared as a cold infusion. In this format, the liquor becomes softer, the sweetness more pronounced, and the texture more rounded, making it highly suitable for fine dining. When served chilled, it delivers a clean, refreshing, and elegant profile that can be used both as a standalone beverage and as part of curated tasting experiences.
"Over the years I have tasted countless sencha-style teas from China, Vietnam, South Korea, even India, and Sri Lanka. Many of them were interesting in their own way, but it is hard to match the balance, clarity, and refinement of authentic Japanese Sencha. I believe this comes from a combination of suitable cultivars, generations of accumulated knowledge, and an extraordinary level of precision in processing.
One of the fascinating aspects of Japanese tea culture is that many of its finest teas are not single-origin lots, but skillfully crafted blends. While in many tea-producing countries the emphasis is placed on preserving the unique character of a single garden or harvest, Japanese producers often take a different approach. They combine teas from different cultivars, fields, harvest dates, or even regions to create a cup that expresses harmony, balance, and consistency rather than the character of a single source.
This tradition requires a remarkable level of experience. Every component contributes to the end result: one tea may provide sweetness and umami, another freshness, structure, aroma, or a long finish. The producer's task is to understand these characteristics and compose them into a balanced whole, much like a perfumer creating a fragrance or a chef refining a recipe. The result is a tea whose quality depends not only on the leaves themselves, but also on the skill and vision of the person who blends them.
For this reason, I never judge a Sencha simply by where it was grown. Every year I travel to Japan and taste many different teas before selecting the ones that become part of our collection. Over the past several years, we have consistently chosen a Sencha from Ehime produced by a small tea maker whose blending technique creates one of the most balanced and satisfying cups I have experienced. It is a reminder that in Japanese tea culture, mastery is often found not only in cultivation, but also in the art of bringing different teas together into a harmonious whole.
I also encourage you to pay attention to the brewing recommendations. Japanese green teas respond very differently from most other teas, and proper preparation makes a remarkable difference in the final cup."
— Andrei Ivanovs, Founder of AN SHIM TEA
One of the fascinating aspects of Japanese tea culture is that many of its finest teas are not single-origin lots, but skillfully crafted blends. While in many tea-producing countries the emphasis is placed on preserving the unique character of a single garden or harvest, Japanese producers often take a different approach. They combine teas from different cultivars, fields, harvest dates, or even regions to create a cup that expresses harmony, balance, and consistency rather than the character of a single source.
This tradition requires a remarkable level of experience. Every component contributes to the end result: one tea may provide sweetness and umami, another freshness, structure, aroma, or a long finish. The producer's task is to understand these characteristics and compose them into a balanced whole, much like a perfumer creating a fragrance or a chef refining a recipe. The result is a tea whose quality depends not only on the leaves themselves, but also on the skill and vision of the person who blends them.
For this reason, I never judge a Sencha simply by where it was grown. Every year I travel to Japan and taste many different teas before selecting the ones that become part of our collection. Over the past several years, we have consistently chosen a Sencha from Ehime produced by a small tea maker whose blending technique creates one of the most balanced and satisfying cups I have experienced. It is a reminder that in Japanese tea culture, mastery is often found not only in cultivation, but also in the art of bringing different teas together into a harmonious whole.
I also encourage you to pay attention to the brewing recommendations. Japanese green teas respond very differently from most other teas, and proper preparation makes a remarkable difference in the final cup."
— Andrei Ivanovs, Founder of AN SHIM TEA
JAPANESE TEA
Explore more Japanese classic teas from the AN SHIM TEA Collection.