Description
🇯🇵 Japanese Sencha🌿 Steamed Green☕ Light Caffeine🌿 Loose Leaf
The everyday Japanese cup — bright steamed green leaves, vegetal and smooth, naturally sweet at the finish.
Sencha is the green tea Japan drinks at home. What sets it apart from Chinese greens is the very first step: instead of pan-firing, the freshly picked leaves are steamed for thirty seconds within hours of picking. The steam locks in the chlorophyll and the umami amino acids — that’s why a proper sencha brews bright green and tastes savoury rather than grassy.
The cup is light-bodied, with a soft umami roundness underneath the bright vegetal top. Naturally sweet at the finish — the Japanese word is « hui gan », returning sweetness — and gentle on the stomach when brewed at the right temperature.
♨️
Steamed, Not Fired
Japanese steaming process — bright green, savoury cup
🌿
Whole Leaf
Cut needles — not dust or fannings
✨
Returning Sweetness
Naturally sweet finish — no sugar required
✨The Sampson Promise
We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.
Type
Green Tea (Sencha)
Caffeine
Light
Origin
Japan
Format
Loose Leaf
Steep Time
1–2 min
Servings
~25 cups (50g)
Tasting Notes
🌿
Bright Vegetal
Aroma
Fresh-cut grass and ocean air — the unmistakable smell of steamed green tea. Cleaner and brighter than a pan-fired Chinese green.
🍚
Umami Body
Body
The savoury middle is what separates a real sencha from a fake one. Soft, almost broth-like umami — the steam process locks in the amino acids that give it.
✨
Sweet Finish
Aftertaste
The cup ends sweet — naturally so, the way ripe leaves do. No bitterness if the water and time are right; if the cup goes bitter, the water was too hot.
How to Brew
01
Measure
One level teaspoon (about 2g) per 8oz cup. Use a slightly heaped spoon for a fuller umami body.
02
Heat the Water
70–80°C / 160–175°F. Sencha needs cooler water than most teas — boiling water turns the cup grassy and bitter. Bring water to a boil and let it stand 2–3 minutes before pouring.
03
Steep 1–2 Minutes
Shorter than most teas — sencha extracts fast. One minute for a lighter, brighter cup. Two for a fuller umami body. Strain immediately — even an extra 30 seconds tips the cup bitter.
Water
70–80°C
Time
1–2 min
Per Cup
1 tsp
Sencha rewards multiple infusions like no other green tea: re-steep the same leaves up to three times, adding 30 seconds each round. The second pour is often the sweetest, the third the most umami.
About the Tea
🌿
Sencha Leaves
The Cut
Whole-leaf sencha cut into the characteristic flat needle shape — the result of rolling the steamed leaves while still soft. The deeper the green, the better the harvest.
♨️
The Steaming
The Process
What makes Japanese green different. Within hours of picking, the leaves are steamed for thirty seconds — long enough to lock in the colour and umami, short enough to keep the leaf alive.
✨
Single Ingredient
The Honesty
Just leaf. No flavours, no scenting, no blending. Sencha is the cup where the work is in the field and the steamer rather than in the spice cabinet.
In the tin
Japanese sencha green tea.
Origin & Sourcing
Japanese sencha — steamed and rolled into the classic needle cut. Loose-leaf, single-origin, brewed the way Japan actually drinks its everyday green tea: cool water, short steep, multiple infusions.
Reviews
There are no reviews yet.