Sencha

In the Edo period of Japan, the monk Baisao, who was over half a century old, took off the job of being in charge of the temple and started to sell tea for a living. He abandons material desires, does not pursue secular fame and fortune which would denature the art of tea. Based on zen and the philanthropy of giving, he practices in the trade of tea. From his own culturedness and free lifestyle, he becomes the pioneer master of the art of Sencha. Japanese sencha got rid of cumbersome procedures and rituals, which contributed to the popularity of raw tea in Japan at that time, and continued the spirit of tea ceremony in the form of "simple beauty".

Sencha is the most popular steamed green tea in Japan. After fresh tea leaves are picked, they are steamed at high temperature to retain the natural color closer to dark green. Originating from the Japanese islands surrounded by sea, tea trees absorb the odor characteristics of the surrounding environment during the process of planting and processing, and present them in the tea infusion. The emerald green Sencha tea infusion has the ocean flavor of seaweed and kelp. The refreshing and sweet taste of tea infusion, combined with the light bittersweet character, creates a simple and balanced beauty. Through a cup of Japanese sencha, let us enter a moment without worries and immerse ourselves in the realm of Japanese wabi-sabi.