Ginger Sencha – Green Tea

Brew & Taste

The name Ginger Sencha truly describes the essence of this tea. It's a light greenish-yellow color, as we are used to with Sencha, and the taste has a slightly grassy, balanced body with noticeable floral notes and medium astringency. In the very first sip, you can detect the presence of ginger –⁠⁠⁠⁠⁠⁠ the fresh tanginess gives the tea a pleasant zest.

Origins

Sencha accounts for 80% of all tea in Japan. It is therefore clear that it is one of the most popular tea varieties and that it's produced under the strictest conditions. The leaves are harvested from Camellia sinensis tea trees in many parts of Japan, but most often in the Shizuoka region, which is renowned for supplying the finest Sencha in the world. The planting and cultivation of tea trees is already a very careful process in terms of technology and hygiene. Harvesting is also subject to strict rules. Sencha is usually harvested in early spring. The first two to three leaves of each branch are separated by pinching or plucking. When they wilt, they are briefly exposed to hot steam, which stops the natural fermentation and darkening of the color. The leaves are then rolled, dried and sorted. The selected sencha can be recognized by its emerald-colored leaves, which are in the form of fine, up to 2cm long needles.
The ginger in our tea comes from a certified EU supplier and is processed by freeze-drying. This is a relatively technologically demanding process where the food is flash frozen and then dried in a chamber with reduced pressure. Thanks to this method, they do not lose their natural aroma, taste nor color and retain all their valuable substances.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.