Producer: Kenichi Nature Farm
Prefecture: Nara
Ingredients: Green Tea (produced in Nara Prefecture) (Caffeine)
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 30g loose leaf

Sencha is the most widely available tea in Japan. The leaves are grown in direct sunlight and tend to be harvested in the first or second flush. The leaves of the upper shoots, which are the youngest and of higher quality, are then steamed, dried and rolled into needle-like shapes, which helps to intensify the flavor. Sencha has a delicate sweetness and a mild astringency. 

This high quality sencha has a refreshing aroma, gentle sweetness, pleasant astringency, and full-bodied taste. It is cultivated in early summer by Kenichi Nature Farm in the Yamato Plateau, on top of a mountain in the eastern part of the Nara Basin. Kenichi Nature Farm inherited tea plantations from the people of Tsukiji, Yamazoe, Tawara, and Muro, and currently manage about 30 tea plantations on about 11 hectares of land. They do not use any pesticides or fertilizers, but instead cut the weeds to maintain harmony with the local environment.

Kenichi Nature Farm began in 2001 on a rented piece of abandoned farmland that was cleared almost single-handedly. More than 20 years later, they continue to naturally cultivate their tea using the whole tea plant, including the leaves, branches and stems, as they believe this helps to capture the full complex flavor and aroma inherited by the tea plant. By embracing the full ecosystem, their goal is to create a future in which people can coexist with nature.

How to prepare: Hot tea: [In a teapot] Put 2g of tea leaves in a teapot and pour in 150ml of boiling water. Serve after 30 secs. To make a second pot, steep for about 90 secs. [In a small teapot] Put 3g of tea leaves into a small teapot and pour in 100ml of hot water that has been cooled to 70°C. Serve after 2 mins. After the second brew, you can reuse the tea 2 to 3 times with boiling water. Cold tea: Put 2g of tea leaves, ice and 300ml of cold water into a bottle and steep for at least an hour. Given the high quality and purity of these tea leaves, you can leave it for longer without developing a strong astringency.