Mandokoro Hand Picked Sencha

 Sencha is produced by steaming the leaves before drying, and then firing them afterwards, in contrast to teas which are pan-fired before drying. The characters for sencha (煎茶) literally translate as "pan-fired tea", which can be confusing because the term "pan-fired" usually refers to green teas (including many Chinese varieties) which are pan-fired before drying, at the stage at which sencha is steamed. Each new shoot of this tea was carefully picked by hand. Nowadays, tea-harvesting is usually done by machine so hand-picking tea is a very prized method only conducted in the harvesting of high-grade tea and during festivals. This tea is made only from leaves that are especially chosen from first-grade tea (first-picking tea leaves). This is a tea with a rich, flavorful taste borne from carefully examined tea leaves, brimming with delicateness and imbued with the passion of its producers.

Grassy, Bold, Vegetal



Tea Tips

Brew with a water temperature of 160-170°F (71-76°C) for 60-90 seconds

10 seconds (second) increase time for additional infusions.

A second steeping still contains a lot of flavor, so save your leaves and rebrew if desired.