The Kagoshima Prefecture produces exquisite Sencha Tea thanks to its nutrient-rich soil caused by a volcanic eruption some 24,000 years ago. Kagoshima soil has a rich mineral known as white ash and has a big impact on tea flavour. Combined with a hot climate, the results is a superb tasting tea with a fresh aroma and subtle fruitiness. 

Once harvested, our Sencha leaves are steamed, rolled, then pan dried immediately to prevent oxidization. This provides you with a strong, concentrated flavour, a subtle, sweet grassiness that transforms, giving you an incredibly fresh and earthy Umami.