Japanese autumn moon/Native to Japan

Sencha Green tea is made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing. Green tea contains a variety of enzymes, amino acids, carbohydrates, lipids, sterols, related compounds, phytochemicals, and dietary minerals. Health benefits: healthy cells, healthy heart, brain health, weight loss, less stress. 

- Boots metabolism
- Rich blend of vitamins, minerals, caffeine and antioxidant
- Lowers blood pressure
- Stimulates cognition
- Reduces cholesterol levels
- Boots immune system
- Helps skin care
- Can assist in keeping bad breath away
- Key role in Aromatherapy


To make sencha tea, add the leaves to a teacup. You can pack the leaves into a strainer, but in Japan, allowing the leaves to steep freely is preferred, providing a richer flavour to the tea. Heat the water, but do not allow it to boil. If the water is too hot, it will cause the resulting tea to be bitter. Likewise, if the water is lukewarm, it produces a hearty and more wholesome flavour. Pour the water over the tea leaves in the cup and allow them to steep for 1-2 minutes. Allow the tea to cool for 1-2 minutes before serving. Pour small quantities of tea into each cup as that will help you get the best blend of strength and flavour. Ensure that the tea is consumed until the very last drop from the teapot. If even a single drop is left behind it will cause the additional brews using the same tea leaves to taste bad.

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