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The farmers in Shizuoka Prefecture often gaze up at Mount Fuji in the distance during their harvest. The saying in their region is, “Heavens above, beauty here.” When the harvest rests, full and green in their granaries, some farmers make pilgrimages of sorts to the granaries and gaze upon their bounty. They have observed the grandeur of the heavens, now they contemplate the beauty of nature’s gifts.
Sencha is a natural leaf tea, meaning that the leaves are un-rolled. Unlike Matcha and Gyokuro, Sencha is grown in full sunlight, and accounts for the largest portion of Japan's tea production. Once picked, the leaves are rushed to the factory for a quick steaming, which seals in the flavour and stops fermentation – this is a key difference between Chinese and Japanese green tea-making processes. The leaves are then fluffed with hot air before pressing. The moisture content for Sencha is only 3%.
"I have used your teas in many dishes over the years. I use the Japanese tea in green tea mousse." - ICON Mark Hagan
YIELD 50 cups
PRICE $23.95
YIELD 200 cups
PRICE $71.85
Sencha Fukujyu is harvested in the famous tea growing region of Shizuoka Prefecture, adjacent to the mountainous Fujiyama. Our blenders typically select Senchas from the shincha ("new tea") in late May. Top quality Senchas are harvested as young tender shoots every four or five days early in the season, and steamed for 20 seconds to denature the leaf enzymes and prevent fermentation.
Deep olive in colour, the tealeaves are delicate and need to be carefully sifted in the blending process to reduce breakage, which would result in smaller broken leaves and incorrect infusion character.
