Dried leaves of Japanese Sencha green tea with long slender stems and deep green color

Japanese Sencha green tea, whole leaf, packaged in natural kraft sachet by Thés & Traditions

Japanese Sencha Green Tea Caddy by Thés & Traditions with brewing instructions and leaf design

Dried leaves of Japanese green Sencha tea for a delicate infusion with natural freshness

loose-leaf sachet of whole leaf Japanese Sencha green tea, 1kg, Thés & Traditions

Japanese Sencha Green Tea

Main Note: Pure

Our Japanese Sencha green tea reveals fresh, vegetal notes with a hint of the sea, the hallmark of a traditional Japanese Sencha. Harvested in Japan, this Japanese green tea is best enjoyed in the morning or through the day, steeped for 2 to 3 minutes at 75–80°C to bring out its full character.

Packaging
100g Resealable Pouch
Metal Tin 100g
Loose-Leaf Sachet 1kg -10%

€8.90

Loyalty Program ❤️

45 points to earn!

€1 spent = 5 points Learn more

Preparation Instructions

Steeping time
2-3 min

Brewing temperature
75-80°C

Time of day
Morning & Daytime

Dosage
12-15g / L

A Pure and Authentic Tea Carefully Selected

Composition

Japanese Sencha Green Tea

Origin

From Japanese tea plants kissed by the mountain mist of Japan.

Learn more...

In short: Our Japanese Sencha green tea reveals vegetal, marine notes true to the Uji tradition. Brew 2-3 min at 75-80°C, 12-15g/L, best enjoyed in the morning.

Sencha is the everyday tea of Japan, where it accounts for nearly 80% of green tea production. Our house chose this Japanese cru for the precision of its profile: a bright vegetal freshness underlined by the marine touch typical of coastal terroirs.

Its deep green leaves, finely rolled into needles, yield a clear liquor with jade highlights. A cup that is both delicate and characterful, found in our selection of Japanese teas.

A sencha in the Japanese tradition

Made using the Japanese steaming method, this sencha keeps its intense green colour and herbaceous aromas. On the palate, a vegetal liveliness (fresh spinach, young shoots) gives way to an almost creamy umami roundness, before a slightly saline finish. A balance that sets fine sencha apart from more ordinary ones.

Grown in the great gardens of Shizuoka, Kagoshima and Uji, it embodies a craft handed down since the 18th century. For the more accessible Chinese version of this great classic, discover our Sencha green tea.

Tasting tips

Japanese sencha calls for soft, low-mineral water heated to 75-80°C. Use 12 to 15g of leaves per litre and steep for 2 to 3 minutes: shorter for a soft, vegetal cup, a little longer to bring out the umami. The leaves stand a second, briefer infusion that reveals new nuances. Best enjoyed plain, morning and daytime. For the full ritual and every brewing method, see our guide to Sencha tea.

Storage

Rich in chlorophyll and volatile aromas, sencha is sensitive to light, humidity and odours. Keep it in an airtight, opaque tin, away from heat and spices, and enjoy it within six months of opening to make the most of its freshness.