Sen Cha Chumushi &
We have two great Sen Cha teas to experience! Both are produced from 1st and 2nd harvest leaves. This type of green tea is a Japanese classic and constitutes over 80% of tea consumption in Japan. It is characterized by a grassy aroma and a mild sweet taste balanced with underlying bitterness. The biggest factors determining the flavor and appearance of Sen Cha are the harvest and steaming time.
Our Sen Cha Chumushi goes through a lighter steaming process, producing a slightly lighter taste. Our Sen Cha Fukamushi goes through a deeper steaming process, bringing forth the stronger grassy tones.
Decaf Sen Cha
This tea goes down easy, as it is light and sweet with a bit of a grassy note.
Traditional Japanese-style Sen Cha green tea leaves are decaffeinated using a natural CO2 process. This leaves a great tasting tea with the health benefits and flavor sought after from green tea without the caffeine.
Gen Mai Cha
This tea is a delicious blend of tea leaves and roasted rice. Its nutty and bright flavor makes it an American favorite as well as a traditional Japanese tea.
Matcha is often added to smooth out the flavor and give the cup a rich, green color.
This classic tea is made by roasting green tea leaves and stems, producing a caramel-colored tea. The roasting technique transforms the grassy flavor of green tea into an earthy and toasty aroma.
This full bodied tea is a wonderful way to start the day, and also stands up to hearty Asian dishes.
This tea brews to a vibrant green with a bright flavor. Kukicha is made with the stems of the Camilia Sinensis plant rather than the leaves.
This gives the brewed cup a much sweeter aroma and lower caffeine content than a leaf tea.
Known as the finest of Japanese loose leaf teas, Gyokuro leaves are shaded at least three weeks prior to harvest.The resulting tea has a deep green color and bold, rich flavor.
Gyokuro’s pronounced umami flavor is highlighted with sweet overtones.
Ban Cha brews to a pale-yellow with a smooth and slightly sweet flavor.
The late-harvest leaves result in a tea without the strong bitterness or astringency of many other Japanese greens.