In brief: organic Japanese grand cru, pronounced umami and briny notes, steep at 80°C for 2 minutes using 12 g/L. Perfect at any time of day.
Sencha Konomi belongs to the family of Japan's finest sencha teas. Carefully selected by our house, this cru stands out for its slender, deep-green, glossy needles — a hallmark of meticulous leaf craftsmanship.
Julien Huot chose this lot for its rare balance: an immediate vegetal brightness, supported by a finish that lingers with an almost creamy texture. A pure, unadorned tea that speaks entirely of its terroir. Explore our other Sencha, Gyokuro and Bancha to continue the journey.
The Aromatic Profile of Sencha Konomi
The moment you open the bag, the fragrance unfolds: freshly cut grass, sea spray, a delicate hint of nori. This is the signature of quality sencha, steam-processed in the Japanese tradition.
In the cup, the pale yellow-green liquor opens with a lively, vegetal attack — almost briny. The mid-palate reveals a deep umami, that fifth flavour so central to Japanese cuisine, bringing roundness and body without a trace of harsh bitterness.
The finish is long and gently sweet, with a return of fresh spinach and a mineral whisper. No added fragrance, no flavouring: only the purity of the leaf and the expression of the terroir. Browse our selection of organic Japanese green teas to compare profiles.
This premium Sencha appeals equally to seasoned tea lovers and curious newcomers: its immediate roundness makes it approachable, its aromatic complexity makes it captivating. For a more opulent, velvety experience, try our Gyokuro Kusanagi Green Tea, Japan's finest shade-grown cru. For a more everyday companion, Japan Sencha Mizuki Green Tea offers a more accessible take.
How to Prepare Sencha Konomi
Brewing a great Sencha calls for precision. Water that is too hot will scorch the delicate leaves and release unwanted bitterness; steeping too long will mask the subtlety of the umami.
Our house brewing guidelines:
- Water temperature: exactly 80°C (let boiling water rest for 2 minutes off the heat, or use a variable-temperature kettle)
- Quantity: 12 g per litre, roughly one heaped tablespoon for a 500 ml teapot
- Steeping time: 2 minutes exactly for the first infusion
- Water: filtered and low in minerals, so nothing masks the aroma
A kyusu clay teapot, fine porcelain or a simple clear glass all work beautifully — any vessel that filters the fine needles and lets you admire the tea's characteristic yellow-green liquor.
Tasting tip: Sencha Konomi yields two to three successive infusions. The second, at 75°C for 30 seconds, often brings out the most briny and vegetal notes. The third, slightly longer (1 minute at 80°C), finishes on a gentle, woody sweetness.
To deepen your knowledge of Sencha, visit our guide to Hojicha, Genmaicha and Gyokuro, which explores the great families of Japanese green tea.
When and How to Enjoy This Premium Sencha
This tea fits naturally into any moment of the day. In the morning, its vegetal freshness eases you into waking. Mid-morning or early afternoon, it offers a refined pause — ideal for a quiet, contemplative tasting.
When it comes to pairings, Sencha Konomi is a natural companion to Japanese cuisine: sushi, sashimi, raw fish, steamed vegetables, plain rice. It also pairs beautifully with wagashi (Japanese confectionery) or a lightly sweetened shortbread, which lets the umami take centre stage.
Avoid pairings that are very sweet or heavily chocolatey — these will overpower its delicacy. Keep it simple: fresh fruit, an almond, a moment of stillness. Savour our Japanese green teas as a genuine daily ritual.
Storing Sencha Konomi
Japanese green teas are particularly sensitive to air, light and humidity. Store your Sencha in its original tin or in an airtight, opaque container, away from heat and strong odours (spices, coffee).
For the best experience, use within 6 months of opening to enjoy the full vegetal freshness and characteristic briny notes. Packed with care in our workshop, this organic tea retains its full aromatic intensity as long as the bag is resealed after each use.
Frequently Asked Questions
How do I brew Sencha?
Heat filtered water to exactly 80°C. Use 12 g of leaves per litre, roughly one heaped tablespoon for 500 ml. Steep for 2 minutes, then strain. The leaves can be re-steeped two to three times.
Where does Sencha come from?
Sencha is Japan's most iconic green tea, made from steam-processed leaves. Our Sencha Konomi comes from Japan and is grown according to organic farming principles, in keeping with local traditions.
What are the benefits of Sencha?
Sencha is above all a tea for pleasure and tasting. For the antioxidant properties of green tea, visit our dedicated feature, which outlines the available research on the subject.
Where can I buy premium Sencha?
Our house selects organic Japanese Sencha grand crus directly from committed producers. Browse our Japanese Sencha green tea and the full range of our natural Japanese teas.
What sets a premium Sencha apart from a standard one?
A premium Sencha is recognised by the fineness of its needles, the deep-green lustre of the leaves, the depth of its umami and the complete absence of bitterness. Harvest, sorting and steam-processing are all carried out to a higher standard.
