Japan's most popular tea. From Shizuoka, these deep green, needle-shaped leaves have a fresh, bold taste with hints of grassy sweetness and pale green-yellow liquor. Sen Cha leaves are steamed to arrest oxidation. These leaves were lightly steamed for about 30 seconds, known as Asamushi.
Brewing: 1 tsp, 170 deg, 2 min, 3 inf.