Steamed then dried leaves make a delicate tea with a distinctive flavour. The green leaf, which goes into this tea, only comes from the first and second flush. Additionally, the plucking cycle for this tea during the 1st and 2nd flush is every 4 days producing a tea that is mainly comprised of young tender shoots. Once plucked the tea is steamed to stop any possibility of fermentation. After the steaming process the tea is rolled and pan-fired. Sencha tea generally yields clear, pale-green cups that carry many of the same vegetative grassy notes common to all Japanese teas. 

A later harvest (which is the basic grade of Sencha), is enhanced by covering the leaves with blankets as they grow in order to slow the growth and, therefore, pull up more nutrients from the soil. 

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.