Japan Sencha Kagoshima 100 g Japanese green tea – premium, fresh, and lightDiscover an exceptional loose-leaf tea whose taste transports you directly to the green hills of Japan. This is more than an everyday infusion – it's a daily ritual full of harmony.
Among Japanese green teas, Japan Sencha Kagoshima is considered one of the most elegant and balanced. Collected in spring in Kagoshima Prefecture, it comes from southern Japan, where the favorable climate and mineral-rich volcanic soils create ideal conditions for growing high-quality green tea.. Its leaves are paired right after harvesting – according to Japanese tradition – which allows preserving the full flavor and freshness. Thanks to this, the infusion is intensely green, full of vegetal and umami notes, with a delicate bitterness and sweetness characteristic of the best Japanese leaf teas.
Japan Sencha Kagoshima is a classic, highly valued green tea, whose production is based on the traditional Japanese method of steaming leaves (and not roasting like in China). This process stops oxidation and gives the tea a light green color and a fresh, vegetal aroma. Flavor profile:
intensely vegetal, fresh taste
clear umami notes
slightly grassy bitterness
sweetness appearing in the finishIdeal for people looking for an authentic, everyday drinking experience of the highest quality green tea.
Net weight - sachet: 100g
Brewing recipe
Quantity of dried material:1 teaspoon (Approx. 2 hours) per 150 ml of water
Water temperature:70–75°C
Brewing time:1–2 minutes
Brewing method:preferably in a glass or porcelain vessel with a sieve; the same leaves can be brewed 2–3 times, shortening the brewing time of the second and third infusions to 30–45 seconds
Product information
Ingredients:100% loose leaf green tea (Sencha from Kagoshima)
Country of origin:Japan
Place of cultivation:Kagoshima Prefecture, Kyushu island
Taste:fresh, vegetal, with umami and a delicate sweetness
Why does the brewing time for sencha get shorter with subsequent infusions?Fast aroma releaseJapanese sencha (especially from Kagoshima) it is a strongly brewed and often quite finely ground tea(np. Fukamushi-sencha). Even with the first infusion, it releases a lot of flavor and active substances. Subsequent infusions require a shorter time because the leaves are already developed and more "open" — so the aromas are released faster. Avoiding bitternessSencha contains a lot of catechins, which can make the infusion bitter. Shorter subsequent infusions help avoid excessive extraction of these compounds. Principle: longer – shorter – shorterIn Japanese tradition, the most commonly used is:1. brewing:60–90 seconds2. brewing:20–40 seconds3. brewing:30–45 secondsThis happens because:The first infusion releases the flavor from the outer layers of the leaves. The second infusion directly hits the unfolded, warm leaves – extraction happens instantly. The third – although the leaves are already "tired", they still have something to give, so the time is extended a little, but not to the level of the first infusion.
Traditional brewing method – method with even pouringIn the Japanese tradition of brewing Sencha, the way the infusion is poured is very important – so that each guest receives an equally balanced cup.Step-by-step instructions:Measure 2–3 g of Kagoshima Sencha tea and put it into a kyusu teapot.Boil water and let it cool down to 70–75°C (Approx. 5 minutes in a ceramic bowl).Pour water over the leaves and steep for 1–1.5 minutes – do not stir. Pour the infusion into 2–3 cups simultaneously, dividing the portion in a spiral motion.: first a little into each cup, then another round and the last one – so that the whole is equally intense.Leave the leaves in the teapot – they are suitable for 2–3 subsequent, shorter infusions (30–60 sec.).
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