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Sencha, or infused tea, is the most popular type of tea in Japan and accounts for over three quarters of all the green tea produced in Japan. Sencha is steamed, before being dried and pan-fried. The leaves harvested early in the season (around April in the south of Japan) are sweet and high in vitamin content, particularly vitamin C and vitamin B2, while those taken later in the season have a sharper, stronger flavour and a less powerful aroma.