Sencha Ikkyu was inspired by the life of Buddhist monk Ikkyū Sōjun (1394 - 1471) of the Rinzai School of Kyoto temple Daitokuji. Ikkyū was a poet and one of the great masters and pioneers of tea ceremony during the Muromachi period (1336-1573).
As an introduction into the world of fine sencha tea, Sencha Ikkyu tea leaves have the ideal balance of savoriness (umami) and sweetness (amami) on one hand, and astringency and bitterness (shibumi) on the other.
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.
Name: Sencha - Ikkyu
Japanese name: 煎茶一休
Ingredients: Green tea
Region: Kakegawa, Shizuoka
Name: Dobashien Tea Company
Established: 1892 by Tetsugoro Dobashi
CEO: Takeo Dobashi
Location: 3-17-8 Akasaka, Minato-ku, Tokyo 107-0052