煎茶 利休 / Sencha Rikyu
Sencha Rikyu is a leaf that aspires to a tea with a delicate, elegant bitterness rather than seeking sweetness. With a beautiful green liquor, and a quick aftertaste, enjoy this tea to the 3rd steep.
The most commonly drunk of all teas in Japan, sencha tea is made from the leaves of the Camellia sinensis plant. After they are picked, the leaves are take immediately to to the factory for steaming, rolling, and drying.
In Japan, a high level of skill necessary to create fine sencha. Though the processing of the leaves is entirely mechanized, the machines utilized are built to imitate the handrolling process that turns leaves into fine sencha needles. So, our tea meisters study the handrolling process in order to gain a better understanding and control over the machines used to produce professional-level sencha tea leaves.
From there, our award-winning master blenders taste teas from different farms, filter out stems and dust, sort the leaves by size and gradation, and combine the leaves to create the perfect sencha.
Region: Kakegawa, Shizuoka, Japan