About Sencha Shinrikyu:
Delight in the simple beauty of an early season Sencha. Lightly steamed, fine leaves with classic oceanic aroma, distinctive of Sencha from Shizuoka prefecture.
The Art of Sencha, or Senchado, was introduced into Japan in the second half of the seventeenth century. Most of the people responsible for this were refugees, monks, and intellectuals from China, who fled their country after the fall of the Ming dynasty in 1644. Tea scholars have stated that the Senchado artform has contributed highly to the development of the aesthetic sensibilities of the Japanese (the same could be said for Chanoyu, the powdered tea ceremony).
Ingredients: Green Tea Leaves.
A polished, deep green brew. Rich, sweet, and intense umami character.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|