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Green tea purists go for Sencha…

Go green, with our signature Sencha green tea, selected for its strength, subtle sweetness and rich, refreshing taste.

We've sourced our high quality Sencha from China, where the technique of steaming the leaves to stop the oxidation process first originated. A good Sencha will have all the dewy freshness of a bright spring morning and a slightly savoury smoothness - a little like steamed green mange-tout, generously coated in melted butter.

Known to be high in antioxidants, green tea has found fame as a cure-all health elixir: reputed to boost weight loss, reduce cholesterol, and combat all sorts of ailments. Far too often, green tea is over-brewed, becoming tannic and bitter. The trick is to brew the tea lightly, allowing the boiled water to cool for about five minutes before pouring. The result is a lush, verdant brew which beats a bowl of broccoli any day.

  • Tea Type

    Green Tea

  • Origin


  • Taste Profile


  • Tastes like

    Fresh, verdant and smooth

  • Food pairing

    Pair pure Sencha tea with a meal of sushi

  • When to drink

    As a digestif after a decadent lunch or supper

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and use freshly drawn water heated to around 80 degrees. For the ideal temperature either pour the water before it reaches boiling point or allow the water to sit for 3-5 minutes after boiling. Allow to brew for 2-3 minutes according to taste. Best enjoyed without milk.

* * * * * (3)

3 Reviews

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* * * * * Sencha loose green tea by John Thompson on 21st October 2016

This Green Tea is wonderful . I had never had it , until it was recommended to me and now I would recommend it to everyone

* * * * * ruta by Ruta on 2nd August 2016

soft refreshing taste, very good :3

* * * * * Delicate but full flavoured green tea by Richard Thomas on 3rd July 2016

This is a really fresh and pure green tea from Japan, the taste is how I imagine eating grass would be! The leaves themselves are so delicate that small bits of leaf will undoubtedly break off and find their way into the brew, this is a good thing as it just adds to the taste. Guaranteed to clear the head and palate, and heighten the senses. Has a friendly aroma and can even handle a splash of milk (although I'm not sure it necessarily needs it).



The Chinese invented paper, gunpowder and the compass. But their finest innovation has to be tea, reputedly first discovered by the emperor Shen Nong in 2737 BCE. Originally prepared as a medicinal brew, tea became a drink in its own right during the Han Dynasty (206 BCE – 220 CE), and today China produces thousands of different varieties ranging from black, green and white tea to oolong, puerh and yellow tea. If you’re looking for a bit of teatime reading take a look at Lu Yu’s ‘Tea Classic’: first written in 780 CE, it covers everything from cultivation methods to tea etiquette…

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780BC marks the approximate date that Lu Yu wrote his famous Cha Jing, the world's first book about the art of tea. Covering everything from origin and picking technique to the tea ceremony itself, it was also the first historical record of steaming tea. We thought we'd give our quintessential Sencha the number 780, to celebrate the original tome for teatime reading…

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