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. The Meiryoku cultivar is a cross between the famous Yabukita and the very hard to find Yamatomidori variety. This Sencha is pure Meiryoku (many suppliers blend the tea cultivars) which has a salty-sweet porridge taste underneath that rich broth and fresh green umami flavor.
Fresh, Cream, Vegetal
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.