A green tea from the foot of Mount Fuji in Shizuoka, Japan, processed using the leaf steaming method. Its broad, dark green leaf produces a liquor with a thick body and luminous, greenish-yellow tints. An unexpectedly sweet tea with notes of corn that captures the sea breeze in every sip.
Leaf steaming, a key stage in the production of sencha tea, was developed in 1740 by the farmer Soen Nagatani in Ujitawara, Kyoto. The result: vibrant teas that preserve all their aromatic freshness.