Premium Sencha Eisai, was named after the Zen priest in the Kamakura period (1192-1333) who brought to Japan the culture of green tea from China. While others before him had brought the plant to Japan, it was Eisai who truly pioneered the drink throughout ancient Japan.
Young tea buds and leaves are picked in early spring (end of April to early May) when they are at their most delicious, to craft an elegant sencha tea.
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.