Yuzu Sencha
Thriving in the rich volcanic soils of the lush hills in the Kagoshima Prefecture on the island of Kyūshū, this sencha is the basis for a refreshing and unique green tea fusion.
The spring harvest produces a mild, wonderfully aromatic tea with a nuanced, delicate sweetness. Sencha, the most popular green tea in Japan, literally means “infused tea” in Japanese.
Our yuzu sencha is a balanced blend of the distinctive Yabukita and the rare Kanayamidori cultivars. The vibrant emerald green needle-shaped tea leaves produce an enchanting, bright jade green cup.
The exquisitely aromatic, fresh character of a very fine sencha superbly harmonizes with the tingling-sweet, tantalizingly complex citrus nuances of the yuzu fruit. For some time now, there has been a trend in the Japanese food and beverage industry to blend premium green teas with products of traditional Japanese cuisine.
Native to East Asia for thousands of years, the yuzu citrus fruit is a hybrid of the Ichang lemon and wild mandarin orange.
Long considered a classic ingredient in Japanese cuisine, yuzu features highly, complex citrus notes and a pleasing floral aroma.
Currently, yuzu is gaining popularity in Europe and is now an ingredient in some foods.
Our organic sencha green tea accented by yuzu is much more than just a pleasurable beverage; it pays homage to the misty slopes of Kagoshima and the venerable art of tea making.
Each cup is a tribute to the rich history of a people who devote themselves to the essence of nature with dedication and respect. A moment with this tea is like experiencing a wealth of peaceful mindfulness.
Our yuzu sencha – a cheerful pick-me-up in winter and a delightfully refreshing iced tea in summer.
Good to know
Green teas should be brewed with water at a temperature of 80–85°C (leave the water in the kettle for about one minute after it has stopped boiling). For the perfect cup, let steep for 2 – 3 min.
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