Discovered in the 16th century, Sencha has wafted its way into just about every home and restaurant in Japan. It’s a green tea, made from small-leaf camellia sinensis or Yabukita (particularly in Shizuoka prefecture). Unlike most Chinese green teas, Sencha isn’t fried; the leaves are steamed and left to dry without oxidation, which gives the tea a herby, earthy, almost vegetable flavour. You’ll pick up notes of cooked spinach and lemon, cool ocean breezes and sweet nutty florals. It’s a complex cup, and you can match it with all sorts of things. Sencha and vodka, Sencha smoothies, Sencha over ice with lemon and ginger. Even Sencha green tea cakes.
Ingredients: Organic Japanese green tea
Serving suggestion: Add 1 teaspoons and brew in 72-85ºC water for 1 minute.