Why We Love It

When drinking tea, do as the Japanese do and reach for the Sencha: More than three-quarters of all tea grown in Japan is turned into this variety. The leaves are steamed (rather than fermented), creating a mellow, sweet flavor that lacks the bitterness often associated with green tea. Ranging in flavor from bright, green, grassy, oceanic or buttery, Sencha has long been an important part of Japanese and Chinese cultures. And it may contribute to the famous Japanese longevity: Research has found that the high concentration of an antioxidant found in green tea can reduce the risk of heart disease, lower cholesterol and boost the immune system.