Our Sencha Superior is a wonderful tea for everyday drinking as well as special occasions. The young leaves are plucked in early spring and steamed to seal in their freshness.

History & Heritage

Sencha, Japan's most popular tea, owes its modern form to Nagatani Soen, a tea farmer in Ujitawara near Kyoto. In 1738 he developed the method of steaming fresh tea leaves and then rolling and drying them, which produced a brilliant green tea with a fresh aroma. The tea was later brought to Edo, now Tokyo, where it became a sensation. Shizuoka Prefecture, home of this Sencha, has since become Japan's best-known tea region. Before Soen's method spread, much of the tea drunk in Japan was brown and coarse, so his bright green Sencha was a revelation. The tea merchant Yamamoto Kahei is credited with selling it in Edo, where its fame spread quickly.

Interesting Facts

• The rolling process gives the leaves their fine, needle-like shape, often called "spider legs."

• Our Sencha Superior is a Spring Sencha from Shizuoka Prefecture with a very bright infusion.

• The same leaves can be infused up to 3 times.

Tasting Notes & Pairings

Fresh, bright and gently sweet, with the clean, grassy-green character that makes Sencha so refreshing. Pair it with sushi, steamed vegetables, rice crackers, or a light lunch. It is a tea that rewards care: use cooler water and a short steep for a sweet, smooth cup.

Brewing tips (general guideline): best brewed with 1 heaping teaspoon per 8 oz of water at 160°F for 2 minutes. Do not over-brew. Adjust to taste.

Like every tea at Beantown Tea & Spices, Sencha Superior is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.