Hello Sencha

Q: I have heard that green tea is "good for you". Can you elaborate?
A:
Tea is said to have originally come to Japan in the late 8th and early 9th centuries when Buddhist scholars traveled to China, bringing back tea bricks. Although interest in tea waned in Japan shortly thereafter when relations with China soured and all things Chinese went out of style, it returned with Myōan Eisai in 1191 after he spend four years in China  immersing himself in Buddhist studies. He returned with knowledge and tea seeds to enhance the health of the Japanese people. He believed that the lack of bitter flavours in the Japanese diet was the cause of many heart diseases of the time. Today, the number of scientific studies on green tea grows every year. It has been found to be high in polyphenols, catechins and anti-oxidants, all of which have evidence of positive effects on the body. According to Health Canada: "Consumption of a green tea infusion of at least 2 g or more per 1 cup water (250 mL) helps to protect blood lipids from oxidation." Meaning, per to a 2017 article in Free Radical Biology and Medicine, "Lipid oxidation is associated with the pathogenesis of various diseases including atherosclerosis, diabetes, cancer, Alzheimer's disease, rheumatoid arthritis, and the pathophysiology of aging." Obviously, Eisai was way ahead of his time - it only took us a few centuries to catch up.

Q: What makes the Fukuoka region of Japan an ideal place for growing Sencha?
A:
Fukuoka is on the west side of Kyushu island, the southernmost 'large' island in the atoll that comprises Japan. The climate here is considered temperate, humid, subtropical (Köppen climate classification Cfa) and the tea is grown from close to sea level (200 m or 700 ft) to moderate elevation (1400 m or 4500 ft). The tea therefore grows quickly and abundantly so there can be multiple harvests in a year. The main tea producing area in Fukuoka is crossed by a river, which helps to make the soil fertile and also creates a mist that wraps the tea leaves and helps to create the natural sweetness you taste.

Q: I see some stems in the tea is that OK?
A:
Yes. The stems of the tea plant are also OK for steeping, there is even a version of green tea where it is intentionally stem (Kukicha or 'twig tea' - we have some coming soon!). Because of the small surface area available in Japan for tea production, it is more and more common for entry-level teas such as this one to be mechanically harvested and some stems and twigs are inevitably caught up in that harvesting.

Green tea (Certified organic)

Pour one cup hot water (80 C to 90 C - heat water to boiling and let rest 5 minutes) over 1.5 tsp (2 g) tea. Steep 1 to 5 minutes to taste (we recommend 3 minutes). Suitable for multiple infusions.

All teas (except for storage tin option) come packaged in bags made from wood and are home compostable. Learn more.

Wrap labels are printed on Forest Stewardship Council certified paper and secured using non-toxic adhesives.

Tins are reusable (hand wash only) and curb-side recyclable in most municipalities.