Sencha

Sencha is Japan's most popular green tea — a whole-leaf tea from Camellia sinensis that is steamed soon after picking, which locks in a fresh, grassy, faintly marine flavour and a vivid green colour that pan-fired Chinese greens don't have. It's the everyday Japanese green: bright, clean and best brewed cooler than most teas.

Our sencha is blended for Australian palates and packed in Melbourne in biodegradable packaging:

• Tropical Ripple (Pineapple Sencha) — Japanese sencha and matcha powder brightened with candied pineapple. Grassy and vivid green with a tropical sweetness that settles into a gentle, sweet finish. Available as loose leaf or tea bags.

How to brew sencha

Sencha is temperature-sensitive — this is the one thing worth getting right. Use water at 70–80 °C (not boiling), about one teaspoon (2–3 g) per cup, and steep just 60–90 seconds. Boiling water or a long steep will make it bitter and dull the green. It's also superb iced: brew double-strength and pour over ice.

New to sencha?

Our complete guide to sencha covers what it is, sencha vs matcha, caffeine, benefits and brewing in depth.