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Home»Teas »Japan »Shizuoka

Sencha Gold
Japanese Sencha Green Teas
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Small Wonder Tin (1 oz.) $9.00 - Out of Stock

Flavor Profile:Buttery, full-bodied infusion with a complex, multi-layered aroma. Hints of nori and asian pear.Ingredients:Green Tea Leaves.
We sourced only a limited quantity of this high grade sencha.

Japan produces almost exclusively green tea, the majority of which is sencha. However, the range and breadth of sencha grades and styles is enormous ranging from coarse, everyday green tea to exquisite masterpieces of the Japanese tea-making art. Gold Sencha is a premium grade, First Flush sencha produced with the utmost artisanal skill in early spring.

Steamed Green Tea
Sencha is produced through a uniquely Japanese tea-making process. The fresh leaf is steamed immediately after harvest without any withering. This preserves the tea�s fresh, vivacious, green quality and bright, chlorophyll-rich color.
Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
150°F (66°C)Best with Spring water11.5-22-3
Japanese steamed green teas have by far the most delicate, sensitive leaves and are some of the most challenging (and rewarding) teas to brew. Because the leaf is small and steeps quickly, low temperature water and short steeping times are needed. We recommend using water at 140 to 160 F and steeping one teaspoon of leaf per 8 ounce cup for 1 ½ to 2 minutes. This method provides 2 to 3 satisfying infusions.

Japanese green teas are enjoyed in a variety of brewing styles but are traditionally steeped in a kyusu (a small, side-handle pot) and prepared as “hot tea” or “sweet tea”.

For “hot tea” style, rinse and warm teapot with hot water then add enough tea to cover the bottom (usually a large teaspoon full for a 6 to 8 ounce teapot). Add a small amount of hot water (around 160 F), just enough to cover the leaf, replace the lid and allow the leaf to absorb the water forming a small “pad” (20 to 30 seconds). Then fill teapot with more hot water and steep for just 5 to 10 seconds and pour. This style works well with stronger, full-bodied Japanese teas such as deep-steamed sencha and late harvest sencha. It provides a hot, full-flavored cup, drawing out the herbaceous, oceanic qualities of the tea.

For “sweet tea” style the first two steps are the same but instead of hot water, use room temperature or cool water to cover and moisten the leaf. After the leaf has absorbed the cool water (30 to 45 seconds), add mildly hot water (120 to 140 F) and steep for a little less than a minute. This style emphasizes the subtler, sweeter, floral qualities of the tea and provides many infusions. Because the tea steeps so slowly, different subtleties and aromas come out in each successive infusion. This style works best with fine sencha and gyokuro.
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Small Wonder Tin (1 oz.) 60 - Out of Stock