Sencha Kagoshima green tea BIO

This organic sencha green tea belongs to the category of products called Fukamushi and so it determines a longer exposion of the leaves to the steam during the "killing of the green" process. The teste of the tea will result more vegetal then the average of the sencha because of its peculiar processing.

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The sencha is one of the most rappresentative green tea product by Japan. This tea, in fact, is treat very well since the its growing in the plantations where all the camelias are strictly controlled to ensure an organic high quality product. Because of these attentions the sencha is a kind of tea which can be harvest several times during the year arriving at a maximum of four pick between spring and autumn. This sencha is the second spring harvest and so it holds a richness similar to the first picked leaves called shincha. Talking about the taste this tea allow us to feel some uncommon sencha flavors due to the longest steam cooking time endured by the leaves. This process makes the infuse immediately capable of a structured and deep vegetal flavor with a grassy acceptation. Beside this main flavor the tea has a nice body and, in the aftertaste, it gives a refreshing feeling with a flavor of steam vegetables like spinach.

Place of origin

Kagoshima, Japan


This tea is produced in the classic Japanese style. The leaves after the picking phase pass through a brief withering phase and then they are steamed at a very high temperature for one minute to one minute and a half. This practice provides the "killing of the green" which stands for the deactivation of the enzymes responsible of the oxidation process. The leaves are now rolled for released all their flavors and then they are dried with hot air to be ready to infuse.


Put 4 grams of leaves (about two teaspoon) in the Japanese teapot called kyusu or if you don't have one you could use another teapot preferably with a wide flat bottom.

Pour 100 ml of water at 60°C temperature on the leaves and after 40 seconds start pouring the tea into the cups. For a better tasting experience we recommend to do two more infusions of the leaves with the same values of temperature and quantity but using different infusion time. We suggest 50 seconds for the second infusion and 1 minute for the third.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

Because we are talking about a Japanese green tea we invite you to cold brew your leaves before using the hot water on their. For this particular kind of infusion you could use the same amount of leaves, the same amount of water at room or cold temperature and a steeping time of 10 minutes.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Teapot

    4g-100ml / 40-50-60 sec / 3 infusions


  • Oxidation


  • Caffeine

    Caffeine high


  • Origin: Japan

  • Taste: Vegetal

  • Instants: Drink


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