This tea comes from Shizuoka, which is located on the slopes of Fujiyama, where half of Japan's tea is produced.

Sencha is harvested mechanically in autumn, and the stems are subsequently removed by hand. Sencha means "steamed tea" in translation. This tea is carefully processed and lightly steamed before rolling and drying. With this method, the leaf gets a very fine and fragile structure.

The infusion has a shimmering-pale olive color. The taste is striking with a dominant note of green grass that lingers in the mouth.