Tea was brought to Japan in 1191, by Myōan Eisai, a Japanese Buddhist priest who also introduced the Rinzai school of Zen Buddhism. Sencha, uses only the younger, top leaves of the plant. It is the most popular green tea in Japan. The leaves are steamed within hours of plucking to both halt the oxidation process and bring out the rich green color of both the tea leaves and the final brewed tea. After steaming the leaves are rolled into long, skinny strands.
Ours comes from the Shizuoka prefecture in Japan. A short steep recommended and multiple infusions encouraged.