Our Australian Sencha is a very special Japanese style green tea, grown in the Victorian Alps region, Australia.
The most commonly known and consumed green tea, our Sencha is a blend of both the first (Shincha) and second (Sencha) harvest of the finest quality fresh tea leaves. Japanese Sencha is steamed (rather than pan fired like Chinese teas) giving a vibrant colour and a light yellow-green liquor. Try cold-brewed for a seriously refreshing iced tea!
Type: Green Tea
Origin: Japanese Cultivar grown in Victoria, Australia
Aroma: fresh, grassy, vegetal, sweet
Intensity/mouthfeel: thick if hot brewed, light if cold brewed
Taste: Smooth, vegetal, marine, grass, nut.
Pairings: seafood, sushi, soy sauce, mushroom, goats cheese, citrus
Hot Brewing Suggestion
Leaf: 1 - 2 teaspoons per cup
Temp: 75 C
Time: 90 seconds
Infusions; Leaves may be infused more than once. To get 3 infusions from the leaves, start the first brewing time at 1 minute and add 15 seconds for each subsequent infusion.
Cold Brewing Suggestion
Our ratios make a tea concentrate which can be kept in the fridge and used over several days.
Leaf: 1 tablespoon per cup of water
Time: 8 hours
Instructions: Place leaves and cold/room temp water together in a jug or large jar. Keep in the fridge for 8 hours. After 8 hours, strain using a fine mesh strainer into a bottle.
We prepare our cold brewed tea at a 50/50 ratio with cold filtered water, however you can alter to your liking. Serve with ice!
This Japanese cultivar tea is grown around the Victorian Alps, close to the processing factory in Wangaratta. When it is time to harvest, machine harvesters are used to take just the new growth from the top of the plant, achieving 3-4 harvests per season.
Once the tea has arrived at the factory, the fresh leaf is assessed for a number of qualities, and tested for any contamination.
The tea is then steamed to prevent the leaves from oxidising, and to maintain the characteristic fresh leaf colour.
The rolling and drying process is the most time consuming part of the process (aside from the growing of course!) because of the moisture retained within the green tea leaf itself. A variety of machines mimick the hand motions of rolling and pressing the tea, some while applying heat to consistently dry the tea. The finishing component of this process, completed in the final roller, is performed to achieve the straight, pointy polished look of the leaves which completes the sencha image.
Tea has been grown in the Victorian Alps region since 2001.